Prep Time: 10 mins | Cook Time: 50 mins | Yield: 8 servings
Enjoy a luxury breakfast without leaving your home and without any fuss with this amazing breakfast hack! This wonderful Eggs Benedict Quiche with chunks of Canadian bacon with lusciously creamy Hollandaise Sauce is a brilliant breakfast menu for the kings and queens.
6 large eggs
1 deep dish style frozen 9” pie crust (I use Marie Callendar’s)
1/2 c. half & half (you can also use milk or a combination of milk and cream)
3 tablespoons shredded Parmesan cheese
1 c. shredded sharp white cheddar
3 tablespoons onions, thinly sliced
3 tbsp snipped chives
5 oz. ham or Canadian bacon, cut in small dice
1/4 teaspoon salt
fresh cracked black pepper to taste
1/2 c. unsalted butter, melted
3 large egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
How to make Eggs Benedict Quiche with Hollandaise Sauce
Step 1: Prepare the oven. Preheat it to 350 degrees F and lightly grease a pie plate.
Step 2: Blend the eggs and half-and-half until fully mixed. You can do this in the food processor, using a whisk, or handheld beaters. Then, stir in the cheeses along with the onions, chives, ham or bacon, salt, and pepper.
Step 3: From the tin, gently take the frozen crust and put it on the pie plate. This step is optional as you can also use the frozen crust without removing it from the original tin. On a baking sheet, set the crust. Into the frozen crust, pour the egg mixture, then evenly arrange everything, making sure you have a couple of meat showing up on top. Place the dish in the preheated oven and bake for approximately 50 minutes or until the quiche has puffed up a little and turned golden brown. If desired, use a toothpick to check if the quiche is done. When done, allow the quiche to cool for a few minutes before cutting.
Step 4: For the hollandaise sauce: Into a blender, place the egg yolks, lemon juice, and mustard. Blend until mixed, then slowly drizzle the hot melted butter through the top (while the blender is on) until you have a thickened sauce. You can add some warm water if the sauce ends up too thick. To taste, season with salt.
Step 5: To reheat the hollandaise sauce, gently warm in the microwave beginning with seconds, proceeding with caution, and stirring well in between bursts.
1. If you want to lighten up this eggs Benedict quiche you can use whole milk instead of half-and-half.
2. Or use heavy cream for a more decadent quiche.
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