2 Pet-Ritz deep dish pie crust shells
2 tbsp. butter
1/2 c. chopped green onions
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1 (12 oz.) can Pet evaporated milk
1 (10 3/4 oz.) can condensed cream of mushroom soup
6 eggs, slightly beaten
2 tbsp. all-purpose flour
1 (4 oz.) 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. Reduce heat 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 10-15 minutes on wire rack. Makes 2 pies or 12 servings.

To prepare recipe in glass pie plate: Remove pie crusts from freezer. To remove frozen pie crust from aluminum foil pan, run a knife between frozen pie crust edge and pan. Gently lift out crust; place in 9-inch pie plate. Defrost 10-20 minutes. Gently press pie crust to fit plate; re-crimp edge. Proceed with the recipe.

To freeze and reheat baked pie: Tightly wrap fully baked and cooled pie; freeze. Thaw pie completely. Preheat oven and cookie sheet to 350 degrees. Unwrap thawed pie; place on hot cookie sheet. Heat 30 minutes or until hot.