Name: Eggs Benedict Quiche Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 deep dish style frozen 9 inch pie crust (Marie Callendar's recommended); 6 large eggs; 1/2 cup half & half (or milk, or a mixture of milk and cream); 1 cup shredded sharp white cheddar cheese; 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 into small dice; 4 large egg yolks; 1 tbsp lemon juice; 1/4 tsp Dijon mustard; 1/2 tsp salt; 1/2 cup unsalted butter, melted

Jump to Recipe· 4.3 from 66 reviews

There is something truly special about combining the rich flavors of a classic brunch favorite with the comfort of a savory pie. The Eggs Benedict Quiche Recipe achieves just that, turning the beloved Eggs Benedict into a warm, cheesy, and satisfying quiche perfect for any meal. Whether you’re serving a crowd or just want a delightful surprise on your breakfast table, this dish brings together the tangy hollandaise, savory ham, and fluffy eggs in a way that feels both familiar and exciting. It’s such a crowd-pleaser and surprisingly easy to prepare, making it an instant favorite to keep in your recipe rotation.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface filled with a creamy, pale yellow mixture with finely grated white cheese around the inside edges. Floating on top are thinly sliced green scallions and chopped darker green chives scattered evenly across the surface. A silver spoon rests inside the bowl, partially submerged in the mixture. The texture appears smooth and slightly thick, with a fresh, natural look from the green herbs. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple, classic ingredients that come together harmoniously to create all the layers of flavor and texture you expect in this dish. Each component plays a key role, from the sharp cheddar adding boldness to the chives lending a fresh, oniony note.

Deep dish frozen 9 inch pie crust: Convenient and provides the perfect foundation with a flaky, buttery texture.

6 large eggs: The base of the custard that makes this quiche so rich and satisfying.
½ cup half & half: Adds creaminess without being overly heavy; you can substitute milk or cream as you prefer.
1 cup shredded sharp white cheddar: For a punch of sharp, melty cheese flavor.

3 tablespoon shredded Parmesan cheese: A salty, nutty accent that rounds out the cheese blend beautifully.
3 green onions, thinly sliced: Adds subtle freshness and a bit of crunch.
3 tablespoon snipped chives: A delicate oniony herb that complements the eggs and cheese perfectly.

¼ teaspoon salt: Enhances all the other flavors without overpowering.
Fresh cracked black pepper to taste: Gives a nice gentle kick and depth.
5 ounces ham or Canadian bacon, diced: This protein adds savory, smoky goodness to every bite.

4 large egg yolks: For the luscious hollandaise sauce that makes this quiche unforgettable.
1 tablespoon lemon juice: Brightens the hollandaise, balancing richness with a bit of zing.
¼ teaspoon Dijon mustard: Adds a subtle tang and complexity to the sauce.

½ teaspoon salt: Essential seasoning for the hollandaise.
½ cup unsalted butter, melted: The silky base for the hollandaise that binds flavors smoothly.

How to Make Eggs Benedict Quiche Recipe

Step 1: Prepping the Oven and Crust

Begin by preheating the oven to 350°F. Lightly spray a pie plate to ensure easy removal later on. If you’re using a frozen pie crust, gently remove it from its tin and place it into the pie plate; this allows even baking and prevents spills. Setting the crust on a baking sheet for the oven not only makes transferring easier but also catches any drips during baking.

Step 2: Preparing the Custard Mixture

In a bowl or food processor, whisk the six large eggs together with half and half until you achieve a smooth, fully combined custard base. This step is crucial because a well-blended custard ensures a silky texture in the final quiche. Next, incorporate the shredded sharp white cheddar, Parmesan cheese, green onions, chives, diced ham or Canadian bacon, salt, and freshly cracked black pepper. Stir gently to distribute all ingredients evenly without deflating your mixture.

Step 3: Filling and Baking the Quiche

Pour the custard mixture into the prepared pie crust. Take a moment to arrange the contents evenly so that you get flavorful bites of meat, cheese, and greens throughout each slice. Slide the baking sheet into your preheated oven and bake for about 50 minutes or until the quiche is puffed slightly and boasts a golden-brown top. Use the toothpick test by inserting it into the center—if it comes out mostly clean, your quiche is ready.

Step 4: Making the Hollandaise Sauce

The crowning glory of this Eggs Benedict Quiche Recipe is the velvety hollandaise sauce that mimics the classic brunch dish. In a wide-mouth mason jar, combine the four egg yolks, lemon juice, Dijon mustard, and salt. Melt the butter and allow it to cool slightly, then pour it into the jar. Immediately insert an immersion blender and blend for several seconds until the sauce thickens and turns creamy. Lift the blender gently as you blend to ensure everything emulsifies beautifully. Taste and adjust seasoning; if needed, thin with additional lemon juice or water for the perfect drizzle consistency.

Step 5: Cooling and Serving

After baking, allow your quiche to cool for at least fifteen minutes before slicing. This rest period helps the quiche finish setting up so it slices neatly without crumbling. When ready, drizzle with the fresh hollandaise sauce to create that iconic Eggs Benedict finish.

How to Serve Eggs Benedict Quiche Recipe

A white plate on a white marbled surface holds a single slice of quiche with a thick golden-brown crust on the outer edge. The quiche consists of a pale creamy egg mixture with visible green herbs and small cubes of ham mixed throughout. Near the center, a dollop of smooth white sauce sits on top of the slice, while a spoon above is pouring a light yellow sauce onto the dollop. To the right of the plate, a silver fork rests on the crinkled white parchment paper underneath the quiche. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, think fresh and vibrant. Sprinkle a few extra chopped chives or green onions for a pop of color and mild onion flavor. A light dusting of cracked black pepper or a few delicate sprigs of fresh herbs like parsley or tarragon elevate the presentation and add a fresh herbal lift against the richness.

Side Dishes

This quiche pairs soulfully with light, crisp sides such as a bright mixed greens salad with a lemon vinaigrette or simple roasted asparagus. Fresh fruit or sliced tomatoes add a refreshing counterbalance to the richness of the dish, creating a perfectly rounded meal that will satisfy without overwhelming.

Creative Ways to Present

Try serving your quiche slicing it into wedges placed on individual plates with a drizzle of hollandaise cascading over the top and a small dollop of sour cream or crème fraîche on the side. For a brunch buffet, arrange mini quiche portions in muffin tins for easy grab-and-go indulgence. You can even use puff pastry for a more decadent crust alternative to surprise your guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply cover the quiche tightly with plastic wrap or transfer to an airtight container and refrigerate. It will keep well in the fridge for up to three days, retaining most of its flavor and texture when properly stored.

Freezing

To freeze, wrap the cooled, sliced quiche tightly in plastic wrap followed by aluminum foil and freeze for up to two months. Freezing can slightly soften the crust texture, but the flavor remains delicious and convenient for future meals or quick brunches.

Reheating

For best results, reheat slices in a preheated 350°F oven for 10 to 15 minutes or until warmed through to regain a crisp crust and creamy filling. Microwave reheating is faster but can sometimes make the crust soggy, so use it only when time is tight.

FAQs

Can I use a homemade pie crust for this Eggs Benedict Quiche Recipe?

Absolutely! A homemade pie crust adds a lovely personal touch and can be tailored to your tastes, whether you prefer a buttery, flaky crust or a more whole-grain option. Just pre-bake it slightly if your crust recipe requires that step before adding the filling.

What if I don’t have an immersion blender for the hollandaise sauce?

No worries! You can make hollandaise using a whisk and a double boiler on the stove, carefully whisking the egg yolks and slowly adding melted butter until thickened. An immersion blender just speeds the process and makes emulsifying easier.

Can I substitute the ham for another protein?

Yes, try smoked salmon for a fancy twist or cooked bacon for extra crispiness. Even sautéed mushrooms or spinach work great as vegetarian options to keep that savory punch.

Is there a dairy-free version of this recipe?

You can experiment by substituting dairy milk or half & half with plant-based milks that are unsweetened, such as almond or oat milk, and use dairy-free cheese alternatives. For the hollandaise, vegan recipes with aquafaba and coconut oil could also be adapted.

How do I know when the quiche is fully cooked?

The quiche should puff slightly and have a golden top. The center should be just set but still a bit wobbly if gently shaken. A toothpick inserted in the middle coming out clean or with a few moist crumbs is a good indicator it’s done.

Final Thoughts

Once you try this Eggs Benedict Quiche Recipe, it will quickly become a treasured staple whether for weekend brunch or an easy dinner that tastes indulgent. Its comforting custard, savory toppings, and luscious hollandaise strike the perfect balance of flavors and textures. Don’t hesitate to make this recipe your own with your favorite cheeses or herbs — the joy of cooking and sharing this dish is truly part of the magic. Get ready for compliments and requests to make it again and again!

Eggs Benedict Quiche Recipe

Ingredients You'll Need