Ingredients
- 9 unbaked deep dish pie
- 3 eggs
- 180 ml milk
- 190 gr swiss cheese (shredded)
- 70 gr green chilies (whole)
- 45 gr pitted ripe olives
- 45 gr monterey jack cheese
- 5 ml dry mustard
- 1 ml pepper sauce (hot)
Bake pie crust @ 230ºC or 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.
