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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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?
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!
I appreciate your support so much Leesa ~ I hope I can keep you well fed through 2021!!
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,
Cindy/California
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!
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!
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!! 🙂
So the eggs and half and half are the only things you kept…
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!!!! 😀
Sounds like a perfect day 🙂
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?!
Hi sue just stumbled upon your recipe, how long on average does this take to cook?
The quiche cooks for about 50 minutes Yajat.
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?
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.
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?
I’ve used the Pillsbury crust a lot, and they work fine. I don’t pre-bake them.
I love Marie Callendar’s pie crusts. Not worth making my wonderful pie crust recipe no we because of these. Try them
They really are good 🙂
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.
Mini quiches should work fine, but of course the cooking time will be shorter.