2 deep dish pie shells
2 tbsp. butter
1/2 c. each chopped green onions and green peppers
1 lg. clove garlic, minced
1 (12 oz.) can evaporated milk (low fat may be used)
1 can cream of mushroom soup
6 eggs, slightly beaten (Egg Beaters may be used)
2 tbsp. flour
1 pkg. frozen chopped broccoli
2 c. (8 oz.) shredded Swiss cheese

1. Partially bake pie shells at 400 degrees for 6 minutes on preheated cookie sheet, reduce oven to 350 degrees.

2. Cook green onions, peppers and garlic until tender.

3. Beat together at high speed milk, soup, eggs and flour. Stir in onions and peppers.

4. Distribute broccoli and cheese evenly between pie crusts. Carefully pour filling over broccoli and cheese.

5. Bake pies on cookie sheet 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cool 10-15 minutes on wire rack.