Easy Eggs Benedict Quiche

A delicious eggs benedict quiche with easy blender hollandaise sauce is a great way to prepare an eggs benedict brunch for a crowd without all the work of poaching eggs! It's perfect for a holiday breakfast or brunch.

This post was originally published December 2015 and has been updated.

Eggs benedict is one of my absolute favorite things to order for brunch, something I must have inherited from my dad, because he loves eggs benedict, too. When it comes to holiday brunch, it's something he requests often.

But we've got a large family and poaching eggs for that many people while simultaneously keeping hollandaise sauce warm and English muffins toasty isn't exactly ideal when we all want to sit down for a meal together. So I came up with this eggs benedict quiche instead, complete with an easy blender hollandaise sauce, so that you (and we) can enjoy all the flavors of eggs benedict without all the fuss.

Why You'll Love This Eggs Benedict Quiche

If you love the flavors of savory eggs benedict with creamy hollandaise but don't love poaching eggs, this quiche is perfect for you! A super creamy egg custard flecked with Canadian bacon and chives baked into a flaky whole wheat pie crust and drizzled with a dreamy hollandaise sauce is only made better by that fact that it's easier to serve to a crowd than traditional eggs benedict. It's the perfect dish for Christmas or New Year's brunch!

How To Make Eggs Benedict Quiche

To make this eggs benedict quiche:

• First, make the pie crust. If you want to go the pre-made route to make things easier, that's cool too.
• Spread the chopped Canadian bacon and chives on the bottom of the crust.
• Whisk together the egg custard base and pour it into the pie crust. Bake in the oven at a low temperature until set.
• While the quiche bakes, prepare the blender hollandaise.
• Cut the quiche and serve with hollandaise!

How to Make Easy Blender Hollandaise Sauce

Traditional hollandaise requires a lot of whisking and using a double broiler. And whisking some more over said double broiler while streaming in hot butter and trying not to scramble the eggs. Not impossible, but not ideal when you want a relaxing morning. The good news is that it's super easy to make hollandaise sauce in the blender. Here's how:

• Blend all of the ingredients besides butter (egg yolks, lemon juice, dijon, and cayenne) in the blender until well combined. (I use a Vitamix.)
• Through the top hole of the blender, slowly pour in the melted butter while still warm while the blender is running. A sauce should form fairly quickly.
• Pour the sauce into a bowl or serving dish and keep in a warm place in your kitchen until ready to serve. It should thicken just a bit.

Should I Prebake The Crust?

I don't usually parbake (or prebake) my pie crust. But if you prefer to, you can. Parbaking can help the bottom of the crust crisp better and prevent the filling from separating from the crust due to shrinkage. But it's also another step that's not really necessary, so it's up to you. If you'd like to parbake the crust:

• Place a piece of parchment over the unbaked crust.
• Fill with weights (or something fairly heavy, such as dry beans) and bake 10-15 minutes at 425°F.
• Remove the weights and parchment, brush with a beaten egg, and place back in the oven for 1 minute.
• Let the crust cool completely before adding the quiche filling.

Tips For Making The Best Eggs Benedict Quiche

• Make sure you are using the right egg to milk ratio for a soft, creamy filling that holds up well to the Canadian bacon and doesn't get spongy or separate from the crust. (More on that below).
• Bake at a low temperature to let the custard set all the way without the proteins coagulating too much (which causes a tough, spongy quiche). I bake it at 350°F for about an hour for a deep dish quiche. A traditional pie plate will not take quite as long.
• The quiche should jiggle slightly, like jello, when it's ready to be pulled from the oven.
• Make the hollandaise sauce just before serving so that it's still warm when serving.
• If the hollandaise gets too thick, whisk in just a touch of warm water before serving.

The Perfect Egg To Milk Ratio

For a super creamy quiche, I like to use an egg to milk ratio of 3 eggs to half cup of milk. You can really use any kind of milk, but higher fat milk (such as whole milk) will create a richer custard. Since pie plates vary in height and diameter, you can use the ratio to find out just how many eggs and how much milk is right for your pie dish. For a smaller pie dish or a recipe with a lot of fillings (leaving not much room for custard) use 6 eggs and 1 cup of milk. For a deeper dish or bigger pan, use 9 eggs and 1 ½ cups of milk. I included both options in this recipe.

What Else To Serve For Holiday Brunch

• Brunch Spinach Salad with Warm Bacon Vinaigrette
• Greek Yogurt Cinnamon Streusel Coffee Cake
• Sourdough Cinnamon Rolls
• Cranberry Orange Streusel Muffins with Pecans
• Berry Brunch Punch
• Apple Cider Sangria

If you made this recipe, please leave a star rating in the comments!

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