2 deep dish pie crust shells
1 tbsp. butter
1/2 c. chopped green onion
1/2 c. chopped green peppers
1 lg. clove garlic, minced
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
6 eggs, slightly beaten
1 tbsp. flour
1 (4 oz.) jar pimentos, drained and chopped
2 c. chopped, cooked, broccoli flowerets
2 c. shredded Swiss cheese

Partially bake pie shells 6 minutes in 400 degree oven on preheated cookie sheet. Reduce oven to 350 degrees.

In 10-inch skillet, medium heat, cook onions, peppers and garlic in hot butter until tender. Mix together, high speed, the milk, soup, eggs, and flour until well mixed. Stir in pepper, onion, garlic and pimentos. Distribute broccoli and cheese evenly in the 2 pie shells.

Carefully pour filling over broccoli and cheese. Bake on cookie sheet 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack. 2 pies, 12 servings.