2 Pet-Ritz Deep Dish Pie crust shells
1/2 c. green onions, chopped
1/2 c. green pepper, chopped
1 (12 oz.) can evaporated milk
6 eggs, slightly beaten
2 tbsp. all-purpose flour
2 c. cooked broccoli flowerets, chopped
2 tbsp. butter
1 lg. clove garlic, minced
1 can condensed cream of mushroom soup
1 (4 oz.) jar pimentos, drained & chopped
2 c. (8 oz.) Swiss cheese, shredded

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. Cool 10 to 15 minutes on wire rack. Makes 2 pies.