Eggs Benedict Quiche brings together Canadian bacon, a silky egg custard, and a ridiculously easy 30-second hollandaise sauce in one brilliant brunch dish.
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My Eggs Benedict Quiche is a longtime fan favorite because it’s such an ingenious way to turn classic Eggs Benedict into an easy, crowd-friendly brunch.
➡ Let’s be honest, you’re never going to make Eggs Benedict, are you?
âž¡ My 30-second hollandaise takes this from a ham and egg quiche to the real deal.
âž¡ The quiche can be made ahead, which is exactly what you want for brunch.
âž¡ It looks and feels special enough for company, without turning brunch into a project
The ingredients that matter
- eggs ~ 6 whole eggs for the quiche, plus 3 yolks for the hollandaise
- Canadian bacon or ham ~ Canadian bacon gives you the most classic Eggs Benedict flavor
- half & half ~ keeps the filling rich and creamy, where heavy cream would too rich
- sharp white cheddar + Parmesan ~ you need to use sharp cheese for the flavor to come through in the custard
- frozen deep-dish crust ~ one shortcut I would absolutely keep
- butter + lemon ~ the backbone of that 30-second hollandaise
- chives or green onion ~ add a fresh, oniony note and a little green against all that rich egg, ham, and hollandaise
Eggs do double duty here
Eggs really are the star in an eggs Benedict quiche ~ 6 whole eggs go into the creamy quiche filling, and 4 yolks make the silky hollandaise sauce.
And don’t let hollandaise intimidate you. My 30-second hollandaise is made with an immersion blender right in a jar, and it’s ridiculously easy. (A regular blender works, too.)
A little green goes a long way
The chives and green onions do more than add color ~ they bring a fresh, oniony bite that cuts through the richness of this quiche.
I use a frozen deep dish crust for convenience
I use a frozen deep-dish pie crust here because it makes brunch so much easier. Marie Callender’s is my favorite because it’s nice and deep and bakes up flaky.
My trick: carefully lift the frozen crust out of its tin and set it into one of your own pie plates before filling and baking. Instant upgrade, and nobody needs to know you took the shortcut.
Reader tested tips
Over the years readers have made my eggs Benedict quiche their own in all sorts of ways:
Hollandaise is best made close to serving. Readers found it easiest that way, and one smart trick is to hold it warm in a thermal mug.
Crustless works. One reader skipped the crust entirely for a gluten-free version and loved it with the hollandaise.
Other crusts work, too. Readers have had good results with Pillsbury refrigerated crust and homemade gluten-free crust; there’s no need to prebake the refrigerated crust.
There’s room to play with the filling. Readers have swapped in Asiago, country ham, sausage, mushrooms, spinach, and extra green onions with good results.
Make the quiche ahead. Bake and refrigerate it, then reheat loosely covered in a 300°F oven. It’s also perfectly good served at room temperature.
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Eggs Benedict Quiche
Video
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
- 4 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustard
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat 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, mustard, and salt in the bottom of a wide-mouth mason jar. Melt the butter and let it cool slightly.
- Pour the melted butter into the jar, immediately insert the immersion blender, and blend for several seconds until thick and creamy. Gently lift the blender as you go so all the liquid emulsifies.Taste and adjust the seasoning. Thin with a little more lemon juice or water if needed.
- 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
Nutrition
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Super easy and yummy!
I loved this recipe so much! I omitted the crust due to being gluten free. It was delicious with the Hollandaise sauce on it.
You just made me think it would be great made as crustless muffin quiches!
This quiche recipe is delicious and worth the effort. Recipe reads prep time is ten minutes. It took me a lot longer to prepare. I am an experienced cook.
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.