Eggs Benedict Quiche with Hollandaise Sauce
User Reviews
4.3
Eggs Benedict Quiche with Hollandaise Sauce
Description
This quiche starts with a frozen deep dish crust as a base for a rich custard mixture including eggs, half and half, sharp white cheddar, Parmesan, green onions, chives, and diced ham or Canadian bacon. Once combined thoroughly, it is poured into the crust and baked at 350°F until just set and golden on top. The hollandaise sauce, prepared separately by gently combining egg yolks, lemon juice, Dijon mustard, and melted butter, adds a bright, creamy finish resembling traditional Eggs Benedict. The contrast of the baked savory custard and the smooth tangy sauce complements well.
The texture is creamy and soft inside with a slightly firm and flaky crust. The cheeses add depth and slight sharpness, while the ham provides savory meatiness. The herbs impart fresh undertones. This quiche works well for brunch or a light dinner.
The quiche can be made lighter by substituting whole milk for half and half or made richer with heavy cream, as noted in the recipe tips. Cooling the quiche for about 15 minutes before slicing helps maintain its structure.
Ingredients
- 1 pie crust deep dish style frozen 9 inch; brand preference Marie Callendar's
- 6 large egg
- 1/2 cup half and half you can also use milk, or a combination of milk and cream
- 1 cup cheddar cheese shredded, sharp, white
- 3 Tbsp Parmesan Cheese shredded
- 3 green onion thinly sliced
- 3 Tbsp chives snipped
- 1/4 tsp salt
- black pepper fresh cracked, to taste
- 5 ounces ham or Canadian bacon, cut in small dice
Hollandaise sauce
- 3 egg large yolks
- 1 tbsp lemon juice
- 1/4 tsp Dijon mustard
- 1/2 cup unsalted butter melted
- salt to taste
Instructions
- Set oven to 350F
- Lightly spray a pie plate.
- Whisk or blend the eggs with the half & half until completely combined. I do this in the food processor, but you can use a whisk or hand held beaters, just be sure to do it well. 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. (This is optional, you can use the frozen crust its original tin, if you like.) I set my crust on a baking sheet, this helps to get it into the oven without spilling, and catches any potential drips during baking.
- Pour the egg mixture into the frozen crust, and arrange everything evenly. Make sure you have a few bits of meat showing at the top.
- Bake for about 50 minutes, or until the quiche has puffed up a bit, and turned golden brown. It should be just set in the middle. You can use a toothpick test if you like.
- Let cool for at least 15 minutes before slicing.
- To make the hollandaise sauce, put the egg yolks, lemon juice, and mustard, into a blender. I use a Vitamix. Turn it on to blend the yolks. Then take the hot melted butter and, while the blender is on, drizzle it slowly through the top. The sauce should be thickened by the time you finish pouring in the butter. 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, start with 15 seconds and proceed with caution, stirring well in between microwave bursts.
Notes
- Substitute whole milk for half and half to reduce richness if desired.
- Use heavy cream in place of half and half for a more decadent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 16g | 32% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 275mg | 92% |
| Sodium | 578mg | 24% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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