Easy Vegetable Quiche Recipe

• 2 Pet-Ritz deep dish pie crust shells
• 2 tbsp. butter
• 1/2 c. minced green onions
• 1/2 c. minced green pepper
• 1 lg. clove garlic, chopped
• 1 (12 ounce.) can Pet evaporated lowfat milk
• 1 (10 3/4 ounce.) can condensed cream of mushroom soup
• 6 Large eggs, slightly beaten
• 2 tbsp. all-purpose flour
• 1 (4 ounce.) jar pimentos, liquid removed and minced
• 2 c. minced, cooked broccoli florets
• 2 c. shredded Swiss cheese (8 ounce.)

1. Partially bake pie shells at 400 degrees for 6 min on preheated cookie sheet.
2. Reduce heat to 350 degrees.
3. Meanwhile, prepare filling.
4. In 10-inch skillet over medium heat, in warm butter, cook green onions and green pepper with garlic till tender.
5. In medium bowl with electric mixer at high speed, beat together lowfat milk, soup, Large eggs, and flour till well mixed.
6. Stir in onion mix and pimentos.
7. Distribute broccoli and cheese proportionately among baked pie crusts; carefully pour filling over broccoli and cheese.
8. Bake pies on cookie sheet 50 min at 350 degrees or possibly till knife inserted in center comes out clean.
9. Cold 10-15 min on wire rack.
10. Makes 2 pies or possibly 12 servings.
11. To prepare recipe in glass pie plate: Remove pie crusts from freezer.
12. To remove frzn pie crust from aluminum foil pan, run a knife between frzn pie crust edge and pan.
13. Gently lift out crust; place in 9-inch pie plate.
14. Defrost 10-20 min.
15. Gently press pie crust to fit plate; re-crimp edge.
16. Proceed with the recipe.
17. To freeze and reheat baked pie: Tightly wrap fully baked and cooled pie; freeze.
18. Thaw pie completely.
19. Preheat oven and cookie sheet to 350 degrees.
20. Unwrap thawed pie; place on warm cookie sheet.
21. Heat 30 min or possibly till warm.

petritz deep dish pie crust shells, butter, green onions, green pepper, clove garlic, milk, condensed cream, eggs, allpurpose flour, pimentos, swiss cheese

Taken from cookeatshare.com/recipes/easy-vegetable-quiche-20169 (may not work)