4.3 from 330 votes
Eggs Benedict Quiche with Hollandaise Sauce
Eggs Benedict Quiche with Hollandaise Sauce features a deep dish pie crust filled with a creamy mixture of eggs, half and half, sharp cheddar, Parmesan, green onions, chives, and diced ham or Canadian bacon. It bakes until puffed and golden, set but tender in the middle. Accompanied by homemade hollandaise sauce made from egg yolks, lemon juice, Dijon mustard, melted butter, and salt, this dish recreates the flavors of the classic brunch in a savory pie form.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
440 kcal
Course:
Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 440
% 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.