2 deep dish pie crusts
2 tbsp. butter
1/2 c. chopped green onions
Dash of garlic powder
1 can evaporated milk
1 can cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. flour
2 c. cooked, chopped broccoli
2 c. shredded Swiss cheese
1/2 c. green pepper (optional)
1 jar pimentos, drained and chopped (optional)

Partially bake pie shells at 400 degrees for 6 minutes. I use Pet Ritz. Cook onions in butter until tender. If peppers are used, cook with onions. Beat in mixer at high speed, milk, soup, and eggs until well mixed. By hand, stir in onion mixture. Distribute broccoli and cheese evenly among baked pie crusts. Carefully pour filling over broccoli and cheese. Bake 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cool 10 minutes before serving.

Also: Ham, chicken, or turkey may be diced and placed under broccoli.