Christmas Brunch Quiche
2 piecrusts, homemade or bought
2 tablespoons butter or margarine
½ cup chopped green onions
½ cup chopped green pepper
1 large clove garlic, minced
1 12-ounce can evaporated milk
1 can cream celery soup
6 eggs, slightly beaten
2 tablespoons all-purpose flour
1 4-ounce jar pimentos, chopped and drained
2 cups chopped, cooked broccoli flowerets
2 cups (8 ounces) shredded Swiss cheese
Partially bake piecrusts at 400 degrees for 6 minutes on preheated cookie sheet. Reduce oven to 350 degrees. In a 10-inch skillet, over medium heat, cook green onions, green pepper, and garlic in hot butter until tender. In medium bowl, beat together milk, soup, eggs, and flour until well mixed with electric mixer at high speed. Stir in onion mixture and pimentos. Distribute cooked broccoli and cheese evenly between piecrusts; carefully pour filling over broccoli and cheese. Bake quiches on cookie sheet for 50 minutes or until knife inserted in center comes our clean.
Makes 2 quiches or 12 servings.
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