Easy Vegetable QuicheContributed by Caroline and Allen Pajak
Preheat oven to 400°. Partially bake pie shells for 6 minutes on preheated cookie sheet. Reduce oven to 350°.
In 10" skillet, over medium heat in hot butter, sauté green onions and green pepper with garlic until tender.
In medium bowl, beat together milk, soup, eggs, and flour until well mixed. Stir in onion mixture and pimientos. Distribute broccoli and cheese evenly among pie crusts. Pour filling over broccoli and cheese.
Bake pies at 350° for 50 minutes on cookie sheet. Cool for 10-15 minutes on wire rack. Serves 12 people.
- 2 deep-dish pie crust shells
- 2 T butter or margarine
- ½ cup green onions, chopped
- ½ cup green pepper, chopped
- 1 large clove of garlic, minced
- 1 can (12 fluid oz.) evaporated milk
- 1 can (10¾ oz.) condensed cream of mushroom soup
- 6 eggs, slightly beaten
- 2 T flour
- 2 cups broccoli flowerets, chopped and cooked
- 2 cups (8 oz.) shredded swiss cheese