Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

With three kinds of cheese, this meatless recipe makes a great brunch or a super supper.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 cup of the mozzarella cheese, the ricotta cheese, and mayonnaise or salad dressing. Stir until thoroughly combined.

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  • Quarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimientos, and parsley into the cheese mixture. Pour into pastry shell.

  • Bake in a 350 degree F 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 tomato slices and quartered artichoke hearts over the top. Cut into wedges. Makes 8 servings.

Nutrition Facts

764 calories; fat 47g; cholesterol 234mg; saturated fat 20g; carbohydrates 51g; protein 36g; sodium 1152mg.
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