Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    9" unbaked deep-dish pie Crust
   8       Ounces       whole green chilies
   3       Ounces       Monterey Jack cheese, cut Into 1/2 x 1/4" strips
  10 3/4   Ounces       condensed Creamy onion soup
     3/4   cup          Milk
     1/4   cup          Half and half
   3                    Eggs, slightly beaten
   1 1/2   cup          Shredded Swiss cheese
   1       Teaspoon     Dry mustard
   1       Dash         white pepper
     1/8   Teaspoon     Hot pepper sauce
     1/3   cup          Pitted ripe olives

Preparation:

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.