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
4.1 from 151 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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    Please rate this recipe!

  • Reply
    March 21, 2022 at 4:44 pm

    I’ll be making this quiche for company from out of town in a couple of weeks. I’m guessing it’ll be OK if I make it two days in advance due to time constraints.

  • Reply
    February 27, 2022 at 2:33 pm

    4 stars
    I made this recipe exactly as written and I do like the flavour profile but I found it to be a bit dry. Personally, I like more custard texture in my quiches. I made the Hollandaise sauce about a half hour before serving the quiche and was very careful with a gentle reheat in microwave but it became too thick. Making it is quick if I prepare the ingredients minus the butter in the Vitamix and then add the just melted butter. In future, making the Hollandaise will be done just before serving and I will use the flavour profile in a more custard like quiche.

  • Reply
    October 5, 2021 at 1:10 pm

    5 stars
    I made this last week for dinner with a salad for my husband and I — DELICIOUS! We love Eggs Benedict and this quiche did not disappoint. I followed the recipe exactly as written. Thank you for sharing and I look forward to trying more of your recipes.

    • Reply
      Sue Moran
      October 5, 2021 at 2:25 pm

      Thanks so much for taking the time to comment Patty <3

  • Reply
    September 15, 2021 at 4:07 pm

    5 stars
    Perfection .. Enjoyed by everyone !

  • Reply
    Jean Heavrin
    September 15, 2021 at 3:24 am

    Your recipe mentions NUTRITIONAL INFORMATION yet does not give the numbers. What are they?

    • Reply
      Sue Moran
      September 15, 2021 at 5:52 am

      My older posts don’t have the nutritional info yet, it’s a process to get them all done, sorry Jean!

  • Reply
    Judy Borman
    May 30, 2021 at 10:12 am

    I just priced out the ingredients for this recipe and based on what’s on sale in my area this week, it can be made for $7.46. May I put it on my website (with credit to you, of course)?

  • Reply
    Judy Borman
    May 30, 2021 at 9:48 am

    5 stars
    I made this recipe exactly as written except that I used a Pillsbury pie crust roll-out. The dish turned out perfectly and the blender Hollandaise is lovely. Nothing could be easier. Thanks so much!

  • Reply
    May 15, 2021 at 8:26 am

    5 stars
    I have been making quiche forever. I was drawn to your recipe by the Hollandaise sauce – *such* a great idea! And I’m making the whole recipe again next weekend for visitors from out of town because it is really really delicious.

  • Reply
    March 5, 2021 at 9:59 pm

    5 stars
    Your recipes are delicious. Thank you.

  • Reply
    December 25, 2020 at 9:46 am

    5 stars
    Thank you for such a delightful recipe. Easy to throw together on Christmas morning and delicious to boot!

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