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!
eggs Benedict with Hollandaise sauce, the easy way!
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 so it’s perfect for busy holiday mornings.
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 breakfast quiche ~
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 regular 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.
Don’t forget a fresh pop of color!
I add lots of onion-y flavor to my quiche with sliced scallions and fresh snipped chives. The green looks pretty, too, and freshens up an otherwise rich quiche.
I use a frozen deep dish crust for convenience
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.
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Eggs Benedict Quiche with Hollandaise Sauce
- 1 deep dish style frozen 9 inch pie crust, I like Marie Callendar's
- 6 large eggs
- 1/2 cup half & half (you can also use milk, or a combination of milk and cream)
- 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
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustard
- 1/2 cup unsalted butter, melted
- salt to taste
- 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.
- 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.
Questions and Reviews
Did you change the time baked or time cooked because of a fresh pie shell or did you freeze yours?
The crust you see in the photos is frozen, and I use it straight from frozen, no change in the stated baking time.
This is a delicious breakfast treat. I make it for special occasions. Always fantastic!
This recipe was wonderful. I didn’t have any ham so I cooked sweet Italian sausage in place of the meat. Added mushrooms and extra green onions. My family and friends loved it. Used a pillsbery pie dough for crust. So easy and good.
This is absolutely delicious! We had guests stay the night New Years Eve. This was an absolute hit the next morning!
Well, this is almost a keto recipe. Can it be made crustless? I can switch the milk for a lower carb cream. Really sounds yummy! You always have the best recipes. I have made several of them. The Sage Foccacia and The Dark Chocolate Truffle Tart for example. Brilliant!
Thank you Candy! I’m guessing you could make this crustless, just like a frittata. Not sure but you might want to increase the egg and decrease the liquid a bit to make it firmer.
This quiche was a hit. My VERY picky husband had seconds, and my 13 y/o daughter said it was terrific. I can’t believe how easy it was, especially the sauce (which was also delicious). I used a homemade gluten-free pie crust, and it was perfect. Will definitely make this again.