Creamy Onion & Chilies Lorraine
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ¾ | ounces |
soup, french onion
creamy, condensed |
|
| ¾ | cup |
milk
|
|
| ¼ | cup |
light cream (half&half)
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ½ | cups |
swiss cheese
shredded |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | dash |
white pepper
|
*
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| ⅓ | cup |
olives
ripe, pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 231.2 | ml/g |
green chili peppers
whole |
|
| 86.7 | ml/g |
monterey jack cheese
cut into 1/2 x 1/4 inch strips |
|
| 310.7 | ml/g |
soup, french onion
creamy, condensed |
|
| 177 | ml |
milk
|
|
| 59 | ml |
light cream (half&half)
|
|
| 3 | large |
eggs
slightly beaten |
|
| 355 | ml |
swiss cheese
shredded |
|
| 5 | ml |
dry mustard
|
|
| 1 | dash |
white pepper
|
*
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 79 | ml |
olives
ripe, pitted |
*
|
Directions
Bake pie crust at 450℉ (230℃) for 7 minutes.
Reduce temperature to 375℉ (190℃).
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.
