Print

Easy Eggs Benedict Quiche

Slice of Eggs Benedict Quiche hollandaise sauce poured over the top with a gold fork on a white plate.
Print Recipe

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.

Ingredients

Scale

For shallow or regular 9 inch pie dish:

  • 1 unbaked pie crust (I use my Whole Wheat Pie Crust Recipe)
  • 6 oz uncured Canadian bacon or ham
  • 2 tbsp chopped fresh chives or green onion
  • 6 large eggs
  • 1 cup milk
  • 1/4 tsp salt
  • 1/4 tsp mustard powder
  • 1/2 tsp freshly cracked black pepper

For a deep dish or large pie dish:

  • 1 unbaked pie crust to fit your pie plate
  • 8 oz uncured Canadian bacon or ham
  • 3 tbsp chopped fresh chives or green onion
  • 9 large eggs
  • 1 1/2 cups milk
  • 1/2 tsp salt
  • 1/2 tsp ground mustard
  • 3/4 tsp freshly cracked black pepper

For the Blender Hollandaise Sauce:

  • 3 large egg yolks, room temperature
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp dijon mustard
  • Cayenne pepper to taste (I use just a pinch)
  • 1/2 cup butter, melted

Instructions

  1. Preheat oven to 350° F. Roll unbaked pie crust to a 9" pie dish.
  2. Cut Canadian bacon into small squares. Chop chives or green onions. Spread evenly over the bottom of the pie crust.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
  4. Bake for 35-45 minutes (55-65 minutes for a deep dish) or until the eggs are set. The filling should slightly jiggle like jello when it's done.
  5. Remove from oven and cool for 5-10 minutes before cutting into slices. Serve with blender hollandaise.

To prepare the hollandaise sauce:

  1. Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
  2. Heat butter in a microwave-safe dish until melted, about 30-60 seconds.
  3. While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
  4. Serve over warm quiche.

Notes

  • Store leftovers covered in the refrigerator.
  • 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.

If you prefer to parbake your 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.

Keywords: eggs benedict quiche, easy blender hollandaise, canadian bacon quiche

Find it online: https://livelytable.com/eggs-benedict-quiche/