Chile Relleno Pie

Directions

1. 1
   Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
2. 2
   Split chilies, then carefully remove skin, seeds and veins before using.
3. 3
   Rinse chilies, if needed, and pat dry.
4. 4
   Preheat oven to 325 degrees.
5. 5
   Generously grease 10-inch pie plate or shallow casserole.
6. 6
   Line plate with split chilies, covering completely and extending up sides as much as possible.
7. 7
   Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
8. 8
   Carefully pour into pie plate and bake until set, about 30 minutes.
9. 9
   Let cool slightly before cutting into wedges.