Eggs Benedict Quiche with Hollandaise Sauce

spooning hollandaise sauce on quiche

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 Quiche with Hollandaise Sauce 2

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.

Eggs Benedict Quiche

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…

egg shells

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.

mixing quiche batter

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.

diced ham in pie shell

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.

Eggs Benedict Quiche with Hollandaise Sauce




quiche in pie plate
4.08 from 148 votes

Eggs Benedict Quiche with Hollandaise Sauce

Eggs Benedict Quiche with Hollandaise Sauce ~ this brilliant hack lets you enjoy your favorite luxury breakfast in easy sliceable form ~ย  complete with little chunks of Canadian bacon and a quick and creamy hollandaise sauce!
Course brunch
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 servings
Author Sue Moran


  • 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


  • 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.

Cook’s 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    May 22, 2019 at 2:38 pm

    Can you make the Hollandaise Sauce in advance? If so how long is it good for?

    • Reply
      May 22, 2019 at 4:12 pm

      The 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.

  • Reply
    April 21, 2019 at 2:02 pm

    Any 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?

    • Reply
      April 21, 2019 at 2:26 pm

      If you bake it the day before, I’d refrigerate, and then reheat gently in a 300F oven, loosely covered with foil.

  • Reply
    March 9, 2019 at 11:16 am

    5 stars
    I 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

    • Reply
      March 9, 2019 at 11:46 am

      Love this, thanks Diana ~ we’re just working on a video of this recipe this week, so your comment is great inspiration ๐Ÿ™‚

    • Reply
      October 30, 2019 at 4:49 am

      4 stars
      great review however im going to have to disagree. I believe 1kg of gravy is needed as this recipe tends to be dry

  • Reply
    February 6, 2019 at 1:40 pm

    I 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!)

    • Reply
      February 6, 2019 at 2:41 pm

      lol I so agree, they need to get a small attachment for the Vitamix, I hate losing that last bit!

  • Reply
    May 10, 2018 at 2:53 pm

    5 stars
    Very, 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.

    • Reply
      May 10, 2018 at 3:18 pm

      Oh wow, I bet that was extra special ~ I want a duck!

  • Reply
    March 14, 2018 at 8:35 am

    Your 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.

  • Reply
    Claire | Sprinkles and Sprouts
    March 1, 2018 at 7:12 pm

    OH MAN!!!!

    I am a bit of a hollandaise addict!
    This quiche looks sensational!!!
    It would be perfect for an Easter brunch!

    • Reply
      March 29, 2018 at 7:37 am

      I love the sauce too, all I’d need is a spoon, no quiche necessary ๐Ÿ˜‰

  • Reply
    Evelyn Cirignotta
    March 1, 2018 at 2:24 pm

    Are 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!

    • Reply
      March 1, 2018 at 2:29 pm

      I 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.

  • Reply
    February 23, 2018 at 9:51 am

    This 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.

    • Reply
      February 23, 2018 at 10:05 am

      What a perfect family, I love the dog to human ratio ๐Ÿ˜‰ Let us know how the smaller quiches work out Ruthann.

  • Reply
    Lisa Steele
    February 20, 2018 at 6:38 am

    Oh 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!
    Fresh Eggs Daily

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