Eggs Benedict Quiche
Eggs Benedict Quiche
Prepare time: 10 min
Cook: 1 hr 15 min
Ready in: 1 hr 25 min

Eggs Benedict Quiche! This super easy to make quiche comes out with perfectly flakey crust, creamy egg and bites of canadian bacon. Not to mention it’s smothered in an easy to make blender hollandaise sauce. Perfect for brunch and upcoming Mother’s Day!

INGREDIENTS

QUICHE

  • 1 pie crust
  • 5 large eggs
  • ¾ cups heavy cream
  • ½ cup milk , ***read notes
  • ¼ tsp salt
  • ¼ tsp pepper
  • 6 ounces canadian bacon , diced

BLENDER HOLLANDAISE SAUCE

  • ½ cup unsalted butter
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper

EQUIPMENT

  • pie dish

INSTRUCTIONS

1Preheat oven to 350℉ degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.

 

2Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.

3Prepare the egg mixture by adding the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups. Add the salt and pepper.

4Mix with a hand mixer to ensure the egg and cream mixture is light and frothy.

 

5Spread the diced canadian bacon on the bottom of the pie crust. Pour the egg mixture on top. Bake at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.

6Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.

 

BLENDER HOLLANDAISE

1Add the butter to a small saucepan and heat over low to medium heat.

 

2While the butter is melting add the egg yolks, lemon juice, salt and cayenne to blender (I found using the smaller jar for my blender worked better since the blades are able to get the small amounts easier).

3Once the butter is just melted and starting to foam up remove from heat.

 

4Blend the egg mixture in the blender for about 10-15 seconds then start to drizzle the hot butter into the blender while blending. Be careful!

 

5Once the hot butter is all added to the blender continues to blend for an additional 10-15 seconds. You will have a thick sauce. If too thick you can thin out with a small amount of water. You can also adjust seasonings if you prefer more salt or pepper.

6Use hollandaise sauce immediately. Serve spooned over slices of the quiche. Garnish with parsley if desired.

 

NOTES
***Total measurement of eggs, cream, and milk should come to 2 and 1/2 cups. Follow this guideline over the amount that is shown in the ingredients list.
***Blind baking the pie crust ensures that the crust remains flakey and doesn’t get soggy from the quiche. The extra time is well worth it!

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