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 can (12 oz.) evaporated milk
1 can (10 3/4 oz.) cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. all-purpose flour
1 jar (4 oz.) pimentos, 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.

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. 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 10-15 minutes on wire rack. Makes 2 pies or 12 servings.

(To freeze and reheat baked pie: Tightly wrap fully baked and cooled pie; freeze. Thaw pie completely. Preheat oven and cookie sheet to 350 degrees. Unwrap thawed pie; place on hot cookie sheet. Heat 30 minutes or until hot.)