Vegetable Quiche

• 2 deep-dish pie shells
• 2 Tbsp. margarine
• 1/2 c. chopped onions
• 1/2 c. chopped green peppers
• 1 clove garlic, minced
• 1 can evaporated milk
• 1 can mushroom soup
• 6 eggs, slightly beaten
• 2 Tbsp. flour
• 1 (4 oz.) jar pimentos, chopped and drained
• 2 c. chopped cooked broccoli flowerets
• 2 c. (8 oz.) shredded Swiss cheese

1. Partially bake pie crusts at 400u0b0 for 6 minutes on preheated cookie sheet. Reduce heat to 350u0b0. In 10-inch skillet over medium heat in hot butter, cook chopped green onions and green peppers with garlic until tender. In medium bowl, beat at high speed the milk, soup, eggs and flour until well mixed. Stir in onions and pimentos. Distribute broccoli and cheese evenly between 2 baked crusts. Carefully pour filling over broccoli and cheese. Bake pies on cookie sheet 50 minutes at 350u0b0 or until knife inserted in center comes out clean. Cool 10 to 15 minutes on wire rack. Makes 2 pies or 12 servings.

margarine, onions, green peppers, clove garlic, milk, mushroom soup, eggs, flour, pimentos, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85569 (may not work)