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.
Easy Eggs Benedict Quiche
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 Holiday brunch!
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
- Preheat oven to 350° F. Roll unbaked pie crust to a 9″ pie dish.
- Cut Canadian bacon into small squares. Chop chives or green onions. Spread 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 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.
- Remove from oven and cool for 5-10 minutes before cutting into slices. Serve with blender hollandaise.
To prepare the hollandaise sauce:
- 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 30-60 seconds.
- While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
- Serve over warm quiche.
Make the hollandaise sauce just before serving so that it’s still warm when serving.
Made this for dinner last night-easy and delicious. Used Pillsbury refrigerated roll out crust-it was surprisingly flaky and was the perfect compliment to the quiche. Lovely with the sauce. Try it for a special treat. Thanks for the recipe.
- Miami Food Network -
Quiche is an incredibly versatile comfort food considering you can eat if for any meal of the day, hot, room temperature, or chilled. You can throw virtually anything into it, and everybody loves it.