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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Can you make the Hollandaise Sauce in advance? If so how long is it good for?
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.
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?
If you bake it the day before, I’d refrigerate, and then reheat gently in a 300F oven, loosely covered with foil.
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
Love this, thanks Diana ~ we’re just working on a video of this recipe this week, so your comment is great inspiration 🙂
great review however im going to have to disagree. I believe 1kg of gravy is needed as this recipe tends to be dry
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!)
lol I so agree, they need to get a small attachment for the Vitamix, I hate losing that last bit!
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.
Oh wow, I bet that was extra special ~ I want a duck!
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.
OH MAN!!!!
I am a bit of a hollandaise addict!
This quiche looks sensational!!!
It would be perfect for an Easter brunch!
I love the sauce too, all I’d need is a spoon, no quiche necessary 😉
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!
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.
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.
What a perfect family, I love the dog to human ratio 😉 Let us know how the smaller quiches work out Ruthann.
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!
Lisa
Fresh Eggs Daily