Vegetable Quiche

Name: Vegetable Quiche
Ingredients: 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

12 ingredients

11 steps

Ingredients

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

Directions

1

Partially bake pie shells at 400° for 6 minutes on preheated cookie sheet.
2

Remove.
3

Reduce oven to 350°.
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 350° 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.