2 deep dish pie crust shells
2 tbsp. butter
1/2 c. chopped green onions
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. all-purpose flour
1 (4 oz.) jar pimentos, drained and chopped
2 c. chopped, cooked broccoli flowerets
2 c. (8 oz.) shredded Swiss cheese

Partially bake pie shells at 400 degrees for 6 minutes on preheated cookie sheet. Reduce oven to 350 degrees. Meanwhile, prepare filling.

In 10-inch skillet over medium heat, in hot butter, cook green onions and green pepper with garlic until tender. In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onion mixture and pimentos.