Step up your brunch game with this Eggs Benedict Quiche featuring a luscious Hollandaise Sauce. A delightful twist on the classic eggs benedict, this quiche boasts a buttery pie crust filled with a savory custard loaded with ham or Canadian bacon, sharp white cheddar, and fragrant green onions and chives. Topped with a creamy and tangy Hollandaise Sauce, each bite is a symphony of flavors that will make your taste buds sing. Whether you’re hosting a weekend brunch or craving a special breakfast treat, this quiche is guaranteed to impress.
As the sunlight filters through the curtains on lazy Sunday mornings, our household fills with the aroma of freshly brewed coffee and the tantalizing scent of Eggs Benedict Quiche baking in the oven. This recipe holds a special place in our family’s brunch tradition, a cherished dish that brings us together around the table. I still remember the first time I made it for my husband’s birthday brunch – the looks of delight on everyone’s faces as they took their first bite, the laughter and chatter that filled the room. Since then, this quiche has become a staple in our home, a symbol of togetherness and celebration. With each slice, we create new memories, savoring the simple joys of good food and great company.
Why This Recipe Is a Must-Try:
- A delightful twist on the classic eggs benedict, this quiche combines all the flavors of the beloved dish in a convenient pie form.
- The creamy custard filling is studded with savory ham or Canadian bacon, sharp white cheddar, and aromatic green onions and chives for a burst of flavor in every bite.
- Topped with a velvety Hollandaise Sauce, this quiche elevates your brunch experience with its rich and tangy finish.
- Easy to prepare and perfect for feeding a crowd, this quiche is sure to become a favorite in your household.
Ingredients:
- 1 deep dish style frozen 9-inch pie crust
- 6 large eggs
- 1/2 cup half & half (or milk, or a combination of milk and cream)
- 1 cup shredded sharp white cheddar cheese
- 3 tablespoons shredded Parmesan cheese
- 3 green onions, thinly sliced
- 3 tablespoons snipped chives
- 1/4 teaspoon salt
- Fresh cracked black pepper, to taste
- 5 ounces ham or Canadian bacon, diced
Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 cup unsalted butter, melted
- Salt, to taste
Instructions:
- Preheat the oven to 350°F (175°C). Lightly spray a pie plate with cooking spray.
- In a bowl, whisk or blend the eggs with the half & half until well combined. Stir in the shredded sharp white cheddar, shredded Parmesan cheese, sliced green onions, snipped chives, diced ham or Canadian bacon, salt, and black pepper.
- Gently remove the frozen crust from its container and place it in the pie plate. Alternatively, you can use the frozen crust in its original tin.
- Pour the egg mixture into the frozen crust, ensuring even distribution of ingredients. Arrange a few pieces of diced ham or Canadian bacon on top.
- Bake for approximately 50 minutes, or until the quiche is puffed up and golden brown. The center should be just set.
- Allow the quiche to cool for at least 15 minutes before slicing.
To Make the Hollandaise Sauce:
- In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend until smooth.
- With the blender running, slowly drizzle in the hot melted butter until the sauce thickens.
- Season with salt to taste.
- If the sauce is too thick, you can thin it with a little warm water.
- Gently reheat the hollandaise sauce in the microwave, starting with 15-second intervals and stirring well in between, until warmed through.
Notes:
- Serve the quiche warm with a generous drizzle of hollandaise sauce.
- Leftover quiche can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- The hollandaise sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
