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
Ingredients
- 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
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.
I would use plant-based cheese and JUST Egg for the eggs, but what about results with nut milk? I’m intolerant to tomatoes, eggs, and dairy.
You might try soy or cashew milk, but with all those substitutions it’s really a matter of experimenting to get results you’re happy with.
Very good and easy. Thank you.
Love this recipe . I used 18% coffee cream and it worked beautifully. I also subbed Asiago for the cheddar. Adult kiddos raved and hubs was meh the rest of us adore bennies and this so soooo easy.
Delicious! First time ever making or eating quiche and it was a huge success!
Oh wow, welcome to the wonderful world of quiche Robyn!!
I’m confused, sorry. Do I add sauce after quiche cools for 15 minutes? I’m guessing so bc you make it as quiche is baking..? Thank you
You’ll cool the quiche before slicing because it will hold together better. You will serve with the sauce, so after you’ve sliced the quiche and plated it, then you can add the sauce.
My family and I really enjoyed this quiche! I especially appreciated the blender instructions for the hollandaise. So easy! Thank you
Thanks Bobbi 🙂
Looking forward to making it as I’m hosting Mother’s Day brunch for the family. Can you please suggest directions for how I can make it ahead so I’m not working on Mother’s Day and my husband can do the reheating?
If you make it the day ahead you’ll need to refrigerate (after completely cooling) and then you can reheat loosely covered with foil in a 300F oven until hot. the time will depend on how cold your quiche is. I’d leave it out on the counter for an hour first. But quiche doesn’t need to be super hot, you can also serve it at room temp. The sauce is tricky to reheat, I’d do it in a saucepan over very low heat.