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 ~  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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  • Reply
    December 22, 2020 at 1:52 pm

    Sue, thank you for this wonderful recipe! I’m planning to make it for Christmas morning brunch. Can I make it a few days ahead and freeze? If so, should I cook it and reheat or freeze unbaked?

  • Reply
    Leesa Wachsman
    December 13, 2020 at 7:17 am

    5 stars
    I just saved this to make Christmas morning…as we don’t have family till the evening. Just wanted to take a moment to tell you how much I enjoy your recipes and how many times I have made the ones you post and have failed to mention it. I follow quite a few but seem to make what you post the most. You have more nonsense but absolutely delicious food. Thank you so much! I am sure this recipe will be fabulous also!

    • Reply
      December 13, 2020 at 7:28 am

      I appreciate your support so much Leesa ~ I hope I can keep you well fed through 2021!!

  • Reply
    December 13, 2020 at 6:56 am

    Hi: In the video, I see what looks like a silver or pewter colored pie pan. Can you tell me what brand pan you are using? It looks pretty with the quiche. I’m looking forward to trying this recipe.
    Thank you,

    • Reply
      December 13, 2020 at 7:33 am

      It does look pretty in the video, but it’s actually just a pie tin that came with a pie I bought at some point ~ it was worth saving!

  • Reply
    July 21, 2020 at 7:08 am

    Looks yummy! I have made a similar hollandaise sauce. It can be put into a thermal mug to keep warm. We sometimes use country ham instead of Canadian bacon. Thanks for this idea!

  • Reply
    Rhonda , Ohio
    March 16, 2020 at 5:42 am

    5 stars
    I tried this recipe for the first time and it’s absolutely delicious! I put crumbled sausage, diced onions, diced mushrooms and small peices of spinach. No cheese, not a cheese person. I didn’t try the sauce, but I will the next time which will be soon due to how delicious it is. I would have posted a picture, but wasn’t sure how to upload it to the site. This recipe is a KEEPER!! 🙂

    • Reply
      May 29, 2021 at 5:00 pm

      So the eggs and half and half are the only things you kept…

  • Reply
    Stacey F.
    November 26, 2019 at 5:50 am

    Grabbing the ingredients to make this for a lazy football Saturday this weekend! I never would have thought to pair Hollandaise with a quiche! Yums!!!! 😀

    • Reply
      November 26, 2019 at 9:39 am

      Sounds like a perfect day 🙂

    • Reply
      March 2, 2020 at 9:12 am

      Hmm…. I think I’ll make two smaller crustless quiches (frittata-style), one with ham and another with smoked salmon. Extra hollandaise…with a bit more lemon for brightness. Serve with buttered, toasted split English Muffins. Add a fruit salad and greens garnish. Brunch is done and everyone should be happy! How could it go wrong?!

  • Reply
    October 28, 2019 at 2:48 am

    5 stars
    Hi sue just stumbled upon your recipe, how long on average does this take to cook?

    • Reply
      October 28, 2019 at 8:04 am

      The quiche cooks for about 50 minutes Yajat.

  • Reply
    Judy K
    September 27, 2019 at 2:45 pm

    Hi Sue, just stumbled upon this recipe and I can’t wait to try it. Do you switch out the the crust to a glass or ceramic dish? If I keep the crust in the original tin, do you think the cooking time would be different?

    • Reply
      September 27, 2019 at 3:13 pm

      Yes, I remove the crust from the tin and place it in my own pie plate, but you can leave it in the tin and the baking time would be the same.

  • Reply
    Bill Kaisla
    July 6, 2019 at 9:01 am

    I always have used the Pillsbury Crust that is NOT frozen for regular pies. Does anyone think this would work? If I attempted this… would you pre-baked the crust? I never never really found any frozen pie crust to be very good… but as others have stated… I am not making crust from scratch. I too have never perfected that skill. Thoughts? Opinions?

    • Reply
      July 6, 2019 at 10:10 am

      I’ve used the Pillsbury crust a lot, and they work fine. I don’t pre-bake them.

    • Reply
      Carolyn Bailie
      December 13, 2020 at 7:11 am

      I love Marie Callendar’s pie crusts. Not worth making my wonderful pie crust recipe no we because of these. Try them

      • Reply
        December 13, 2020 at 7:28 am

        They really are good 🙂

  • Reply
    June 7, 2019 at 3:06 pm

    Has anyone tried mini quiches with this recipe? I am thinking of serving them at church a d the mini quiche version would be optimal.

    • Reply
      October 28, 2019 at 8:05 am

      Mini quiches should work fine, but of course the cooking time will be shorter.

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