1 (8 oz.) can evaporated milk
1 can cream of mushroom or cream of celery soup
4 eggs
2 c. skim milk
1 clove garlic, chopped
1/4 tsp. ground pepper
1/2 tsp. basil
2 deep dish frozen pie crusts
1 1/2 c. light Cheddar cheese, grated
2-3 c. frozen broccoli or spinach, thawed & drained
1 tomato
1/4 c. Parmesan cheese

Makes 2 quiche. Preheat oven at 350 degrees. Thaw and drain mixture from the frozen vegetables. Set out the frozen pie crust to thaw. Grate 1 1/2 cups of Cheddar cheese and set aside.

Mix the first 7 ingredients on high speed in a blender and set aside. Distribute the thawed vegetables into the pie crusts. Sprinkle each with half of the grated Cheddar. Pour half of the blended ingredients into each pie. Garnish with tomato slices and Parmesan cheese. Bake at 350 degrees for about 1 hour.