Eggs Benedict Quiche
Eggs Benedict Quiche is an easy brunch recipe with Canadian bacon, creamy eggs, and a rich 30-second hollandaise sauce.
Servings: 8
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
You can bake the quiche a day ahead, refrigerate it, and gently reheat before serving. I’d make the hollandaise fresh if possible, or rewarm it very gently so it stays smooth. Spoon it over the quiche just before serving.
Nutrition
Calories: 440 kcal · Carbohydrates: 15 g · Protein: 16 g · Fat: 35 g · Saturated Fat: 17 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 12 g · Trans Fat: 0.5 g · Cholesterol: 275 mg · Sodium: 578 mg · Potassium: 191 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 960 IU · Vitamin C: 2 mg · Calcium: 177 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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