Easy Vegetable Quiche

• 2 deep dish pie crusts
• 2 Tbsp. butter or margarine
• 1/2 c. chopped green onions
• 1/2 c. chopped green peppers
• 1 large clove garlic, minced
• 1 (12 oz.) can evaporated milk
• 1 (10 3/4 oz.) can cream of mushroom soup
• 6 eggs, slightly beaten
• 2 Tbsp. all-purpose flour
• 1 (4 oz.) jar pimientos, drained and chopped
• 2 c. chopped broccoli flowerets
• 2 c. (8 oz.) shredded Swiss cheese

1. Partially bake pie crusts at 400u0b0 for 6 minutes on preheated cookie sheet.
2. Reduce oven to 350u0b0.
3. Prepare filling:
4. In 10-inch skillet over medium heat in hot butter, cook green onions and green peppers with garlic until tender.
5. In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed.
6. Stir in onion mixture and pimientos.

dish pie crusts, butter, green onions, green peppers, clove garlic, milk, cream of mushroom soup, eggs, flour, pimientos, broccoli flowerets, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314637 (may not work)