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Ingredients: Two Pie Crust ( I use Pillsbury ) Two TBS Butter 1/2 Cup Chopped Green Onion 1/2 Cup Chopped Green Pepper One Large Garlic Clove Minced One Can Cream Of Mushroom Soup Eight Eggs Slightly Beaten Two Heaping Tablespoons Flour Two Cups Cooked Broccoli Flowerets Two Cups Shredded Swiss Cheese One Can Evaporated Milk Method: Partially bake pie shells at 400 degrees for 6 minutes on a pre-heated cookie sheet, then reduce heat in oven to 350 after you remove the pie shells. Meanwhile prepare filling. In a 10 inch skillet over medium heat, in hot butter cook onions, peppers, and garlic until tender. In a medium bowl blend on high speed soup, milk, eggs and flour until well mixed. Stir in onion mixture. Distribute broccoli and cheese evenly among baked pie crusts; pour in filling over broccoli and cheese. Bake pies on a cookie sheet 50 minutes at 350 or until knife inserted in center comes out clean. This pie freezes well. I have added ham, bacon, sausage, salami and at times eliminated the onion and pepper process and just added a can of ortega chopped chilies. It tends to be a bit bland so the smoked meats or chili adds a little flavor. ( Makes Two Pies ) |
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