Vegetable Quiche

• 2 Pet Ritz deep dish pie crust shells
• 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 Pet evaporated milk
• 1 (10 3/4 oz.) can Campbell's condensed cream of mushroom soup
• 6 eggs, slightly beaten
• 2 Tbsp. all-purpose flour
• 1 (4 oz.) jar pimentos (optional)
• 2 c. chopped, cooked broccoli flowerets
• 2 c. (8 oz.) shredded Swiss cheese

1. Partially bake pie shells at 400u0b0 for 6 minutes on preheated cookie sheet.
2. Remove.
3. Reduce oven to 350u0b0.
4. Meanwhile, prepare filling.
5. In 10-inch skillet over medium heat in hot butter, cook onion and pepper with garlic until tender.
6. In medium bowl with electric mixer at high speed, beat milk, soup, eggs and flour until well mixed.
7. Stir in onion mixture and pimentos.
8. Distribute broccoli and cheese evenly into the two baked pie crusts. Carefully pour filling over broccoli and cheese.
9. Bake pies on cookie sheet 50 minutes at 350u0b0 or until knife inserted in center comes out clean.
10. Cool 10 to 15 minutes on wire rack.
11. Makes 2 pies or 24 servings when cut into small cubes.

dish pie crust, butter, green onions, green peppers, clove garlic, milk, campbells condensed cream of mushroom soup, eggs, flour, pimentos, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600575 (may not work)