Eggs Benedict Quiche with Hollandaise Sauce ~ this brilliant hack lets you enjoy your favorite luxury breakfast in easy sliceable form ~ complete with little chunks of Canadian bacon and a quick and creamy hollandaise sauce!
I think we can agree that Eggs Benedict is an epic way to start any day. We can also probably agree that it’s a rare morning when we have the motivation to whip them up. It’s a real shame. But with this Eggs Benedict Quiche you can truly ‘whip’ up 8 servings in a single bound. No messing around with poaching eggs (what’s with all that white floaty stuff anyway?) Just pop it in the oven and blend your hollandaise sauce while it bakes. You can even make this quiche and the sauce a day ahead.
Quiche is an incredibly versatile comfort food considering you can eat if for any meal of the day, hot, room temperature, or chilled. You can throw virtually anything into it, and everybody loves it. Here are some other great quiches from the archives…
Eggs are clearly the star in this dish ~ 6 whole eggs for the custard filling, and 3 rich yolks for the the silky hollandaise sauce. Don’t be afraid of the sauce, it’s classic and French, yes, but not so hard to make. In fact I’ve got a fantastic 30 SECOND HOLLANDAISE SAUCE that’s made right in a mason jar with an immersion blender. You can make it in your stand blender, too, which I’ve done here ~ but either way it takes just a few seconds and it has to be one of the most decadently delicious sauces in the world.
I add lots of onion-y flavor to my quiche with sliced scallions and fresh snipped chives. The pop of green looks pretty, too.
Because it’s so easy I love to use frozen pie crusts, and as I’ve mentioned before, I love Marie Callendar’s…they’re nice and deep and they bake up flaky. My favorite thing to do is carefully remove the frozen crust from its tin, and set it right into one of my own pie plates. No one needs to know I’ve used a shortcut.
Eggs Benedict Quiche with Hollandaise Sauce
Ingredients
- 1 frozen 9 inch pie crust I like Marie Callendar's
- 6 large eggs
- 1/2 cup half & half
- 1 cup shredded sharp white cheddar
- 3 Tbsp shredded Parmesan cheese
- 3 green onions thinly sliced
- 3 Tbsp snipped chives
- 1/4 tsp salt
- fresh cracked black pepper to taste
- 5 ounces ham or Canadian bacon cut in small dice
Hollandaise sauce
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustard
- 1/2 cup unsalted butter melted
- salt to taste
Instructions
- Set oven to 350F
- Lightly spray a pie plate.
- Whisk or blend the eggs with the half & half until completely combined. I do this in the food processor, but you can use a whisk or hand held beaters, just be sure to do it well. Stir in the cheeses, onions, chives, ham or bacon, salt, and pepper.
- Gently remove your frozen crust from the tin it comes in and place it in your pie plate. (This is optional, you can use the frozen crust its original tin, if you like.) I set my crust on a baking sheet, this helps to get it into the oven without spilling, and catches any potential drips during baking.
- Pour the egg mixture into the frozen crust, and arrange everything evenly. Make sure you have a few bits of meat showing at the top.
- Bake for about 50 minutes, or until the quiche has puffed up a bit, and turned golden brown. It should be just set in the middle. You can use a toothpick test if you like.
- Let cool for at least 15 minutes before slicing.
- To make the hollandaise sauce, put the egg yolks, lemon juice, and mustard, into a blender. I use a Vitamix. Turn it on to blend the yolks. Then take the hot melted butter and, while the blender is on, drizzle it slowly through the top. The sauce should be thickened by the time you finish pouring in the butter. If it's too thick, you can thin it with some warm water. Add salt to taste.
- You can gently reheat the hollandaise sauce in the microwave, start with 15 seconds and proceed with caution, stirring well in between microwave bursts.
Notes
- You can lighten up this eggs Benedict quiche by using whole milk in place of the half & half.
- You can make it more decadent by using heavy cream.
46 Comments
Alicia
July 21, 2020 at 7:08 amLooks yummy! I have made a similar hollandaise sauce. It can be put into a thermal mug to keep warm. We sometimes use country ham instead of Canadian bacon. Thanks for this idea!
Rhonda , Ohio
March 16, 2020 at 5:42 amI tried this recipe for the first time and it’s absolutely delicious! I put crumbled sausage, diced onions, diced mushrooms and small peices of spinach. No cheese, not a cheese person. I didn’t try the sauce, but I will the next time which will be soon due to how delicious it is. I would have posted a picture, but wasn’t sure how to upload it to the site. This recipe is a KEEPER!! 🙂
Stacey F.
November 26, 2019 at 5:50 amGrabbing the ingredients to make this for a lazy football Saturday this weekend! I never would have thought to pair Hollandaise with a quiche! Yums!!!! 😀
Sue
November 26, 2019 at 9:39 amSounds like a perfect day 🙂
Daphne
March 2, 2020 at 9:12 amHmm…. I think I’ll make two smaller crustless quiches (frittata-style), one with ham and another with smoked salmon. Extra hollandaise…with a bit more lemon for brightness. Serve with buttered, toasted split English Muffins. Add a fruit salad and greens garnish. Brunch is done and everyone should be happy! How could it go wrong?!
Yajat
October 28, 2019 at 2:48 amHi sue just stumbled upon your recipe, how long on average does this take to cook?
Sue
October 28, 2019 at 8:04 amThe quiche cooks for about 50 minutes Yajat.
Judy K
September 27, 2019 at 2:45 pmHi Sue, just stumbled upon this recipe and I can’t wait to try it. Do you switch out the the crust to a glass or ceramic dish? If I keep the crust in the original tin, do you think the cooking time would be different?
Sue
September 27, 2019 at 3:13 pmYes, I remove the crust from the tin and place it in my own pie plate, but you can leave it in the tin and the baking time would be the same.
Bill Kaisla
July 6, 2019 at 9:01 amI always have used the Pillsbury Crust that is NOT frozen for regular pies. Does anyone think this would work? If I attempted this… would you pre-baked the crust? I never never really found any frozen pie crust to be very good… but as others have stated… I am not making crust from scratch. I too have never perfected that skill. Thoughts? Opinions?
Sue
July 6, 2019 at 10:10 amI’ve used the Pillsbury crust a lot, and they work fine. I don’t pre-bake them.
Kim
June 7, 2019 at 3:06 pmHas anyone tried mini quiches with this recipe? I am thinking of serving them at church a d the mini quiche version would be optimal.
Sue
October 28, 2019 at 8:05 amMini quiches should work fine, but of course the cooking time will be shorter.
Julia
May 22, 2019 at 2:38 pmCan you make the Hollandaise Sauce in advance? If so how long is it good for?
Sue
May 22, 2019 at 4:12 pmThe problem with making it ahead is that it’s delicate and tricky to reheat without ‘breaking’ the sauce. It will keep in the refrigerator for a few days. If you do reheat, do it over a low heat.
Elaine
April 21, 2019 at 2:02 pmAny special instructions for making the day ahead? I mean do you bake it the day before, refrigerate and bring to room temperature the next day?
Sue
April 21, 2019 at 2:26 pmIf you bake it the day before, I’d refrigerate, and then reheat gently in a 300F oven, loosely covered with foil.
Diana
March 9, 2019 at 11:16 amI made this. It was a smashing success with my husband and 18 year-old. However, I used half the Canadian bacon recommended because I thought it was too much. I was wrong. It could have used the whole 5 ounces. Also, my scallions were super-size , but I stuck with three. I kind of knew better, but I stuck with three. Now, those things are my bad.
What I’m trying to say is, stick with the recipe. It was really easy and I so impressed my family with it. My only meh of the recipe as it is written, is that I did use the Marie’s Calendar’s crust, but it wasn’t as flaky as I’d like. That only comes from a homemade pie crust, which I’m not doing. Never been able to perfect that skill. But then maybe it’s because I left the crust in its tin instead of putting it in a separate pie pan as the recipe recommends.
Last, but not least, is the hollandaise sauce was the bomb. (If anyone uses that slang anymore. My son would say, “dope.”) I made blender hollandaise sauce a year or more ago, from a recipe online, and never made it again because it didn’t work out. And then I had this sticky mess in the blender to clean out. So, I was kind of worried about this. It turned out so easy and perfect. PERFECT. I would definitely use this sauce for regular Eggs Benedict too. Thanks
Sue
March 9, 2019 at 11:46 amLove this, thanks Diana ~ we’re just working on a video of this recipe this week, so your comment is great inspiration 🙂
Balraj
October 30, 2019 at 4:49 amgreat review however im going to have to disagree. I believe 1kg of gravy is needed as this recipe tends to be dry
Chris
February 6, 2019 at 1:40 pmI can never decide if my favorite breakfast is eggs benedict, or quiche lorraine … now, I can morph them together, and have both! I’ve made the bene sauce in both my Vitamix, and with a stick blender in a close fitting jar. They both work very well, and I have yet to have a bene sauce separate … but, you don’t lose any of the sauce, in the jar. Can’t get it all, out of the Vitamix. (Yes, that last teapoon of sauce matters!)
Sue
February 6, 2019 at 2:41 pmlol I so agree, they need to get a small attachment for the Vitamix, I hate losing that last bit!
Kathy
May 10, 2018 at 2:53 pmVery, very good. We have one female duck who leaves an egg for me everyday so I used half duck eggs and half chicken eggs. The duck yolks are very large and very orange so it brightened the color and made it extra rich. It will be on our table again.
Sue
May 10, 2018 at 3:18 pmOh wow, I bet that was extra special ~ I want a duck!
Tim
March 14, 2018 at 8:35 amYour hollandaise is not hollandaise, it is flavored mayonnaise, and your ratio of egg to 1/2 and 1/2 is way too weak, 3 eggs to 1 cup of 1/2 and 1/2 swap in heavy cream to be decadent. Great concept but your technique falls short.
Claire | Sprinkles and Sprouts
March 1, 2018 at 7:12 pmOH MAN!!!!
I am a bit of a hollandaise addict!
This quiche looks sensational!!!
It would be perfect for an Easter brunch!
Sue
March 29, 2018 at 7:37 amI love the sauce too, all I’d need is a spoon, no quiche necessary 😉
Evelyn Cirignotta
March 1, 2018 at 2:24 pmAre you baking the crust frozen? How would you adjust the cook time if you are using a thawed crust? Plan on making this for dinner tonight! It looks DELICIOUS!
Sue
March 1, 2018 at 2:29 pmI bake the crust right from frozen, and I would keep the time the same in either case, Evelyn. It’s really the filling that you need to check for doneness, and it will need the full time.
Ruthann
February 23, 2018 at 9:51 amThis recipe & your pictures look delicious! We love Eggs Benedict. Being that it’s just my hubby & myself at home (+ 4 dogs) I thought about trying to make it in smaller individual pie plates. I’ll let you know how they turn out. Thanks for the recipe.
Sue
February 23, 2018 at 10:05 amWhat a perfect family, I love the dog to human ratio 😉 Let us know how the smaller quiches work out Ruthann.
Lisa Steele
February 20, 2018 at 6:38 amOh wow! I am a huge fan of eggs benedict, but I am going to try this! When you have fresh eggs from your own chickens, you are always looking out for new recipes!
Lisa
Fresh Eggs Daily
Mary Ann | The Beach House Kitchen
February 19, 2018 at 12:51 pmI’ll be making this this weekend for my husband Sue! He’s a total eggs benedict and quiche fan! He’s going to LOVE it!
The Goddess
February 19, 2018 at 10:02 amI knew you were sharp, but this proves you are absolutely brilliant! What a terrific idea. I haven’t tried the Marie Callender’s crusts, but I will. I usually make my own, but I also rather like a crustless quiche with toasted English muffins on the the side. I can’t wait for the weekend, so I’ll have to make this for dinner one night this week!
Sue
February 19, 2018 at 10:05 amI thought about making this crustless, let me know if you try it that way.
Deanna
February 19, 2018 at 9:50 amSue,
I to am a Marie callender’s Pie fan . I make all my quiches in them as they are so easy and when in a hurry unexpected guests
You just pop them out of the freezer and bake your creation in no time
I make a fabulous French apple pie in these frozen pie shells and no one ca never tell the difference
Thanks for this recipe.. knoors had a recipe many years ago on their leek flavoring packet for leek quiche . It is very good especially easy to change up and add your other ingredients
Sherry Strohmaier
February 19, 2018 at 8:32 amwill definitely be trying—great pictures—thanks
Sue
February 19, 2018 at 8:41 amLet me know how it goes Sherry 🙂
Joy Massa
February 19, 2018 at 8:24 amGood morning, Sue…I’m trusting you including a Marie Callendars’ frozen crust! I’ve never checked ingredients or baked with one….
Meanwhile, and knowing how excellent your “Holidays’ Sauce” turns out, (our Family Fractured Name for Hollandaise), I’m Pinterest Saving for a Birthday Breakfast, in March!
Thank you!
Sue
February 19, 2018 at 8:31 amOh that sounds fun Joy! I love the new name for hollandaise, I think I’ll keep it 🙂 I do like the Marie Callendar’s crust, but I’m not claiming they’re the most healthy ~ I’m pretty sure that’s not her arena, but nothing worse than a homemade version, I don’t think.
SallyBR
February 19, 2018 at 8:11 amhow cool that we’ve got quiche on our front page at the same time! But, I like yours better than mine…. 😉
Sue
February 19, 2018 at 8:32 amOooh, I’m hopping over to see!
Tricia @ Saving Room for Dessert
February 19, 2018 at 5:35 amThis is a wonderful recipe Sue! I love that you created this combination because Eggs Benedict is such a fantastic way to start the day and quiche is always a great idea. Lovely!
Jennifer @ Seasons and Suppers
February 19, 2018 at 4:29 amEgg Benedict is one of my favourite dishes, so I’m loving this quiche version, for sure! I also love quick and easy hollandaise. Will be making this one 🙂
[email protected]'s Recipes
February 19, 2018 at 3:55 amLooks absolutely mouthwatering! I must make one for the Easter lunch!
Chris Scheuer
February 19, 2018 at 3:48 amOh my goodness, this is gorgeous and looks so… delicious! What a great idea. Now I’m wanting to have a brunch!