Creamy Onion and Chilies Lorraine

• 1 each pie shell (9 inch) unbaked
• 8 ounces green chili peppers whole
• 3 ounces monterey jack cheese cut into 1/2 x 1/4 inch strips
• 10 3/4 ounces soup, french onion creamy, condensed
• 3/4 cup milk
• 1/4 cup light cream (half&half)
• 3 large eggs slightly beaten
• 1 1/2 cups swiss cheese shredded
• 1 teaspoon dry mustard
• 1 dash white pepper
• 18 teaspoon red hot pepper sauce
• 13 cup olives ripe, pitted

1. Bake pie crust at 450F (230C) for 7 minutes.
2. Reduce temperature to 375F (190C).
3. Rinse chilies and pat dry with paper towels.
4. Make a lengthwise slit in a chili, place a strip on Monterey Jack cheese inside.
5. Repeat with remaining chilies.
6. Place chilies in pie crust spoke-fashion.
7. In medium bowl, stir soup.
8. Gradually, add milk and half and half.
9. Add remaining ingredients except olives, mix well.
10. Pour mixture over chilies.
11. Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean.
12. Let stand 10 minutes before serving.
13. Garnish with olives.

pie shell, green chili peppers, cheese, soup, milk, light cream, eggs, swiss cheese, mustard, white pepper, red hot pepper sauce, olives

Taken from recipeland.com/recipe/v/creamy-onion-chilies-lorraine-33647 (may not work)