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Eggs Benedict Quiche with Hollandaise Sauce

Eggs Benedict Quiche with Hollandaise Sauce

Enjoy a delightful Eggs Benedict Quiche with Hollandaise Sauce for brunch, combining creamy custard and smoky flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 deep dish Frozen Pie Crust Acts as the base for the quiche; can use a homemade crust for more flavor.
For the Custard
  • 6 large Eggs Provide the structure and richness; substitute with egg alternatives if needed.
  • 1/2 cup Half & Half Adds creaminess; can substitute with milk or a mix of milk and cream for varying richness.
  • 1 cup Shredded Sharp White Cheddar Gives a sharp flavor; substitute with any sharp cheese.
  • 3 tablespoons Shredded Parmesan Cheese Adds a nutty flavor; can replace with grated Pecorino or omit entirely.
  • 3 Green Onions Provide onion flavor and a fresh touch; substitute with regular onions or scallions.
  • 3 tablespoons Chives Enhance flavor and garnish; can omit or substitute with parsley.
  • 1/4 teaspoon Salt Enhances overall flavor; use as needed.
  • Fresh Cracked Black Pepper Provides seasoning; adjust to taste.
  • 5 oz Diced Ham or Canadian Bacon Adds protein and a smoky flavor; substitute with cooked sausage or a vegetarian option.
For the Hollandaise Sauce
  • 3 Egg Yolks Essential for hollandaise richness; substitutions are limited.
  • 1 tablespoon Lemon Juice Adds acidity; fresh juice is preferred, but bottled can be used.
  • 1/4 teaspoon Dijon Mustard Adds depth to hollandaise; can substitute with yellow mustard.
  • 1/2 cup Unsalted Butter Provides richness; ensure it's hot for proper emulsification.
  • Salt Enhances the flavor of the sauce.

Equipment

  • Oven
  • Deep Dish Pie Plate
  • Mixing bowl
  • Blender

Method
 

Instructions
  1. Preheat your oven to 350°F (180°C) and spray a deep dish pie plate with cooking spray.
  2. In a mixing bowl, crack six large eggs and add a generous ½ cup of half & half. Whisk until well combined and slightly frothy.
  3. Stir in one cup of shredded sharp white cheddar, three chopped green onions, three tablespoons of chives, and five ounces of diced ham or Canadian bacon. Season with salt and black pepper to taste.
  4. Pour the custard mixture into the greased pie crust, ensuring it is spread evenly.
  5. Bake in the preheated oven for 50 minutes or until a toothpick comes out clean and the surface is golden brown.
  6. Once baked, cool the quiche for 15 minutes before slicing to help set the custard.
  7. For hollandaise sauce, combine three egg yolks, one tablespoon of lemon juice, and ¼ teaspoon of Dijon mustard in a blender. Blitz until mixed, then drizzle in ½ cup of hot melted butter.
  8. Adjust hollandaise with warm water if needed and season with salt to taste. Drizzle over the quiche before serving.

Nutrition

Serving: 1sliceCalories: 275kcalCarbohydrates: 20gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 580mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 200mgIron: 2mg

Notes

This quiche can be made a day ahead. Store in the fridge and reheat before serving to enjoy the delightful taste.

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