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
1 can (12 oz.) evaporated milk
6 eggs, slightly beaten
2 c. (8 oz.) shredded Swiss cheese
1 can (10 oz.) condensed cream of mushroom soup
2 tbsp. flour
1 jar (4 oz.) pimentos, chopped
2 c. chopped, cooked broccoli flowerets

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. 12 servings.