2 pet-ritz deep dish pie crust shells
2 tbsp. butter
1/2 c. chopped green onion
1/2 c. chopped green bell pepper
1 lg. clove garlic, minced
1 (12 oz.) can Pet evaporated milk
1 can Campbells cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. all purpose flour
1 jar pimentos, drained and chopped
2 c. chopped, cooked broccoli florets
2 c. shredded Swiss cheese (8 oz.)

Partially bake pie shells at 400 degrees for 6 minutes on preheated cookie sheet. Meanwhile, prepare filling in a 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 on cookie sheet 50 minutes at 350 degrees or until knife inserted in center comes out clean. Cool 10-15 minutes on wire rack.