Eggs Benedict Quiche with Hollandaise Sauce
Delicious Eggs Benedict Quiche topped with rich Hollandaise Sauce, perfect for brunch.
Equipment
- Pie Plate
- blender
- food processor
Ingredients
Quiche Filling
- 6 large eggs
- ½ cup half & half or a combination of milk and cream
- 1 cup shredded sharp white cheddar
- 3 tablespoon shredded Parmesan cheese
- 3 green onions thinly sliced
- 3 tablespoon snipped chives
- ¼ teaspoon salt
- fresh cracked black pepper to taste
- 5 ounces ham or Canadian bacon cut in small dice
Hollandaise Sauce
- 3 large egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon dijon mustard
- ½ cup unsalted butter melted
- salt to taste
Instructions
Preparation
- Set oven to 350F.
- Lightly spray a pie plate.
- Whisk or blend the eggs with the half & half until completely combined.
- Stir in the cheeses, onions, chives, ham or bacon, salt, and pepper.
- Gently remove your frozen crust from the tin it comes in and place it in your pie plate.
- Pour the egg mixture into the frozen crust, and arrange everything evenly.
- Bake for about 50 minutes, or until the quiche has puffed up a bit, and turned golden brown.
- Let cool for at least 15 minutes before slicing.
- To make the hollandaise sauce, blend the egg yolks, lemon juice, and mustard in a blender.
- Drizzle the hot melted butter slowly through the top while blending.
- If it’s too thick, you can thin it with some warm water. Add salt to taste.
- You can gently reheat the hollandaise sauce in the microwave, starting with 15 seconds and stirring well in between bursts.
Notes
You can lighten up this eggs Benedict quiche by using whole milk in place of the half & half. You can make it more decadent by using heavy cream.
Nutrition
Serving: 1sliceCalories: 440kcalCarbohydrates: 15gProtein: 16gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 275mgSodium: 578mgPotassium: 191mgFiber: 1gSugar: 1gVitamin A: 960IUVitamin C: 2mgCalcium: 177mgIron: 2mg
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