Easy Vegetable Quiche
2 deep dish pie crust shells
2 Tbsp Butter
1/2 Cup chopped green onions
1/2 Cup chopped green pepper
1 large clove garlic, minced
1 can (12 oz) Pet Evaporated Milk
1 can (10 3/4 oz) Campbells condensed cream of mushroom soup
6 eggs, slightly beaten
2 Tbsp all purpose flour
1 jar (4 oz) pimientos, drained & chopped
1 Cup chopped, cooked broccoli flowerets
2 Cups (8 oz) shredded Swiss cheese
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Partially bake pie shells at 400° for 6 minutes on pre-heated cookie sheet. Reduce oven to 350° In skillet over medium heat, in hot butter, cook green onions, green pepper and garlic.
In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onions and pimientos. Distribute broccoli and cheese evenly among baked pie crusts, carefully pour filling over. Bake pies on cookie sheet 50 minutes at 350°. Test with knife done if comes out clean. Cool on wire rack 10 to 15 minutes before cutting.
To freeze, cook as above and tightly wrap after cooled. Thaw pie completely and plaee in pre-heated oven on pre-heated cookie sheet at 350° for 30 minutes or until hot. Thanks to
Melinda Sharrit.
