Description
This Eggs Benedict Quiche is a delightful twist on the classic brunch favorite, combining a flaky pie crust filled with a rich mixture of eggs, sharp cheddar, Parmesan, green onions, chives, and diced ham or Canadian bacon. It’s baked to golden perfection and served with a creamy, homemade hollandaise sauce made from egg yolks, lemon juice, Dijon mustard, and melted butter. Perfect for brunch or a special breakfast, this quiche offers a comforting and elegant meal that serves eight.
Ingredients
Pie Crust
- 1 deep dish style frozen 9 inch pie crust (Marie Callendar's recommended)
Quiche Filling
- 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
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 the oven. Set your oven to 350°F (175°C) to ensure it is properly heated for baking the quiche.
- Prepare the pie plate. Lightly spray a pie plate with cooking spray to prevent sticking.
- Mix the egg filling. Whisk or blend 6 eggs with 1/2 cup half & half until fully combined. Stir in 1 cup sharp white cheddar, 3 Tbsp Parmesan, 3 sliced green onions, 3 Tbsp chives, 5 ounces diced ham or Canadian bacon, 1/4 tsp salt, and freshly cracked black pepper to taste.
- Place the crust. Gently remove the frozen pie crust from its tin and place it in your pie plate or leave it in the original tin. Place the crust on a baking sheet to catch any drips and aid in transferring to the oven.
- Fill the crust. Pour the egg mixture evenly into the crust, making sure to distribute the ham or bacon pieces so some show on top.
- Bake the quiche. Bake for approximately 50 minutes, or until the quiche is puffed up, golden brown, and just set in the center. A toothpick inserted into the middle should come out mostly clean.
- Cool the quiche. Remove from the oven and let the quiche cool for at least 15 minutes before slicing to allow it to set properly.
- Make the hollandaise sauce. In the bottom of a wide-mouth mason jar, combine 4 egg yolks, 1 tbsp lemon juice, 1/4 tsp Dijon mustard, and 1/2 tsp salt.
- Blend the sauce. Pour 1/2 cup melted butter (cooled slightly) into the jar, insert an immersion blender, and blend for several seconds until thick and creamy. Lift the blender gently to emulsify all liquid. Adjust the seasoning to taste and thin with additional lemon juice or water if necessary.
- Reheat if needed. Gently warm the hollandaise sauce in the microwave starting with 15 seconds, stirring between intervals to avoid overheating.
Notes
- You can substitute half & half with milk or a combination of milk and cream for the egg mixture.
- Using a baking sheet under the pie crust helps prevent spills and makes transferring easier.
- Test the quiche doneness by inserting a toothpick in the center; it should come out mostly clean.
- Hollandaise sauce can be adjusted for thickness by adding lemon juice or water as needed.
- If reheating hollandaise, do so carefully in short increments to avoid curdling.
- Leftovers can be refrigerated and reheated gently for best texture and flavor.
