| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Main, Dishes |
8 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; Beaten |
| 1 |
|
3 Oz Package Cream Cheese With Chives; Softened |
| 3/4 |
ts |
Garlic Powder |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
c |
Mozzarella Cheese, Part Skim Milk; Shredded |
| 1 |
c |
Ricotta Cheese |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
14 Oz Can Artichoke Hearts; Drained |
| 1/2 |
|
15 Oz Can Garbanzo Beans, Canned; Rinsed And Drained |
| 1 |
|
2 1/4 Oz Can Sliced Olives; Drained |
| 1 |
|
2 Oz Jar Pimientos; Diced And Drained |
| 2 |
tb |
Parsley; Snipped |
| 1 |
|
Pie Crust (9 Inch); Unbaked |
| 2 |
sm |
Tomato; Sliced |
INSTRUCTIONS
In a large mixing bowl stir together eggs, cream cheese, garlic powder, and
pepper. Add 1 Cup of the mozzarella chesse, ricotta chesse, and mayomnaise.
Stir until throughly combined.
Ouarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped
hearts, garbanzo beans, olives, pimentoes, and parsley into the cheese
mixture. Pour into pastry shell.
Bake in a 350 degree oven for 30 minutes. Top with the remaining mozzarella
cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let
stand for 10 minutes. Arrange tomatoe slices and quarted artichoke hearts
over the top. Cut into wedges. Makes 8 servings.
NOTES : Not only does this make a super supper dish, it's also great for a
late-morning brunch. Typed into Mastercook 3 by
samih@ix.netcom.com.
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