Italian Artichoke Pie

3 eggs -- beaten
1 3 oz package cream cheese with chives -- softened
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 cups mozzarella cheese, part skim milk -- shredded
1 cup ricotta cheese
1/2 cup 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 tablespoons parsley -- snipped
1 pie crust (9 inch) -- unbaked
2 small tomato -- sliced

In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 Cup of the mozzarella cheese, ricotta cheese, and mayonnaise. Stir until thoroughly combined.

Quarter two artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimentos, 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 tomato slices and quartered artichoke hearts over the top. Cut into wedges.