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Creamy Onion and Chilies Lorraine

1 9" unbaked deep-dish pie crust
2 cn (4 oz) whole green chilies
3 oz Monterey Jack cheese, cut into 1/2 x 1/4" strips
1 cn (10 3/4 oz) condensed creamy onion soup
3/4 c Milk
1/4 c Half and half
3 Eggs, slightly beaten
1 1/2 c Shredded Swiss cheese
1 ts Dry mustard
Dash white pepper
1/8 ts Hot pepper sauce
1/3 c Pitted ripe olives


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


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