2 deep dish pie crust shells
2 tbsp. butter
1/2 c. chopped green onion
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1 (12 oz.) can evaporated milk
1 can cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. flour
1 (4 oz.) jar pimientos, drained & 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.

Prepare filling. In 10" 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 mix and pimientos.

Distribute broccoli and cheese evenly among baked pie crusts; carefully pour filling over broccoli and cheese.

Bake pies on cookie sheet 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack, makes 2 pies or 12 servings.