2 deep dish pie crusts
2 tbsp. butter
1/2 c. chopped green onion
1/2 c. chopped green pepper
1 can evaporated milk
1 can cream of mushroom soup
1 lg. clove garlic, minced
6 eggs
2 tbsp. flour
2 c. chopped, cooked broccoli
2 c. shredded cheddar cheese

1. Partially bake pie shells at 400 degrees for 6 minutes on preheated cookie sheet. Reduce oven to 350 degrees.

2. Meanwhile prepare filling. In 10" skillet over medium heat, in hot butter, cook green onions and green peppers with garlic until tender.

3. In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onion mixture.

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

5. Bake pies on cookie sheet 50 minutes at 350 degrees or until knife inserted comes out clean. Cool 15 to 20 minutes on wire rack. Makes 2 pies or 12 servings.