Eggs Benedict Quiche with Hollandaise Sauce ~ this splendid hack allows you to make the most of your number one extravagance breakfast in simple sliceable structure ~ complete with little lumps of Canadian bacon and a speedy and velvety hollandaise sauce!
I figure we can concur that Eggs Benedict is an epic method to begin quickly. We can likewise presumably concur that it’s an uncommon morning when we have the inspiration to get them ready. It’s a genuine disgrace. Yet, with this Eggs Benedict Quiche you can really ‘prepare’ 8 servings in a solitary bound. No playing with poaching eggs (what’s with all that white floaty stuff at any rate?) Just pop it in the broiler and mix your hollandaise sauce while it heats. You can even make this quiche and the sauce a day ahead so it’s ideal for occupied occasion mornings.
Quiche is an amazingly flexible solace food considering you can eat if for any dinner of the day, hot, room temperature, or chilled. You can toss basically anything into it, and everyone loves it. Here are some other incredible quiches from the files…
6 entire eggs for the custard filling, and 3 rich yolks for the sleek hollandaise sauce. Try not to fear the sauce, it’s work of art and French, indeed, however not so difficult to make. Truth be told I have a fabulous 30 second hollandaise sauce that is made right in an artisan container with an inundation blender. You can make it in your customary blender which I’ve done here ~ however whichever way there’s nothing more needed than a couple of moments and it must be perhaps the most wantonly heavenly sauces on the planet.
- 1 deep dish style frozen 9 inch pie crust, I like Marie Callendar’s
- 6 large eggs
- 1/2 cup half & half (you can also use milk, or a combination of milk and cream)
- 1 cup shredded sharp white cheddar
- 3 Tbsp shredded Parmesan cheese
- 3 green onions, thinly sliced
- 3 Tbsp snipped chives
- 1/4 tsp salt
- fresh cracked black pepper to taste
- 5 ounces ham or Canadian bacon, cut in small dice
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp dijon mustard
- 1/2 cup unsalted butter, melted
- salt to taste
- 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 and variations
- You can lighten up this eggs Benedict quiche by using whole milk in place of the half & half.
- You can make it more decadent by using heavy cream.