2 deep dish pie crust shells
2 tbsp. butter
1/2 c. green onions, chopped
1/2 c. green pepper, chopped
1 lg. clove garlic, minced
1 (12 oz.) can evaporated milk
1 can condensed cream of chicken 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 shell at 400°F for 6 minutes on preheated cookie sheet. Reduce oven to 350°F.

Meanwhile prepare filling in 10-inch skillet over medium heat in hot butter cook green onions and green peppers 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 filing over broccoli and cheese.

Bake pies on cookie sheet 50 minutes at 350°F or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack.

Makes 2 pies.