Eggs Benedict Quiche with easy blender hollandaise is a great way to get all the flavors of Eggs Benedict for a crowd without all the work!
One of my favorite brunch dishes is Eggs Benedict. I don’t eat it very often because it’s not the healthiest option. But when I want to indulge, Eggs Benedict is what I order. My dad and husband both love Eggs Benedict as well. So when my mom and I were deciding on a brunch menu for Christmas morning, it was no surprise that both my dad and husband said “Eggs Benedict,” first thing! But poaching eggs for a crowd while trying to keep everything hot isn’t exactly ideal, so I came up with this Eggs Benedict Quiche instead.
It was a hit! The quiche is flavorful and hearty with a delicious velvety smooth hollandaise sauce and a flaky whole wheat pie crust. Eggs Benedict Quiche really was the perfect Christmas morning brunch.
This quiche was super simple to throw together, and it baked as we opened gifts (naturally, everybody gifted me kitchen stuff, which I love!) When the gifts had all been opened and wrapping paper was successfully covering all surfaces, the quiche was ready and I just whipped up some hollandaise and we were ready to eat!
I found the recipe for the blender hollandaise sauce with a quick google search on the internet. It’s the same thing as a regular hollandaise without all the whisking – so easy! I used my easy pie crust recipe that I had made the night before and stuck in the fridge in a ball. Then I rolled it out the morning of Christmas. Super simple!
I love this Eggs Benedict Quiche because it is easy to put together for a crowd and doesn’t require a lot of attention so you can visit with family. And of course, it’s so delicious! It even got the stamp of approval from my brother in law, who is apparently very picky about quiche!
Plus you get all of the flavors of eggs benedict without poaching all of those eggs! What could be better? It’s perfect to make anytime you are serving brunch for a crowd, say, New Years Day?
- 1 unbaked pie crust
- 5 large eggs
- 1/2 cup skim milk
- 1/4 tsp salt
- 1/4 tsp mustard powder
- 1/2 tsp freshly cracked black pepper
- 1 green onion
- 1 package Canadian bacon (8-10 slices)
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustard
- Cayenne pepper to taste
- 1/2 cup butter, melted
- Flat leaf parsley (optional)
- Preheat oven to 350° F. Add unbaked pie crust to a 9" pie dish.
- Finely chop green onion and cut Canadian bacon into small squares. Spread onions and Canadian bacon pieces evenly over the bottom of the pie crust.
- In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
- Bake for 40-45 minutes or until the eggs are completely set. Remove from oven and cool for 5 minutes before cutting into 8 slices.
- Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
- Heat butter in a microwave-safe dish until melted, about 1 minute.
- While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
- Serve over warm quiche. Top with finely chopped parsley.
Nutrition calculations include hollandaise sauce.