Eggs Benedict Quiche with Hollandaise Sauce

The rich, velvety texture of Eggs Benedict Quiche with Hollandaise Sauce delivers all the decadence of traditional eggs Benedict in a convenient, shareable form. This ingenious breakfast creation combines the runny yolk satisfaction and buttery hollandaise of the classic brunch dish with the practical, slice-and-serve nature of quiche. The contrast between the silky egg custard, savory Canadian bacon, and the tangy, luxurious hollandaise creates a harmonious breakfast experience unlike any other. You’ll learn how to create this impressive brunch centerpiece that will have your guests thinking you spent hours in the kitchen, when in reality, it’s surprisingly manageable.

Why You’ll Love This Recipe

This Eggs Benedict Quiche with Hollandaise Sauce transforms a traditionally fussy, time-sensitive breakfast into a make-ahead marvel without sacrificing any of the flavor. The buttery, flaky crust provides the perfect foundation for the creamy egg filling studded with Canadian bacon and English muffin pieces that capture the essence of traditional eggs Benedict.

What makes this quiche special is the textural journey it takes you on – from the crisp pastry crust to the tender, custard-like interior, all topped with that signature hollandaise sauce that adds a bright, lemony richness. The beauty lies in its adaptability; you can prepare the quiche base ahead of time and quickly whip up the hollandaise just before serving.

For busy hosts, this recipe offers all the impressiveness of eggs Benedict without the stress of perfectly poaching eggs while your guests wait. The quiche format also makes this classic flavor combination more shareable and satisfying for a crowd, solving the age-old brunch hosting dilemma.

Ingredients

For the Quiche:

• 1 pre-made pie crust (9-inch/23cm) or homemade pastry dough
• 6 large eggs
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk
• 8 oz (225g) Canadian bacon, diced
• 2 English muffins, toasted and cut into 1/2-inch cubes
• 1/4 cup (25g) green onions, thinly sliced
• 1 1/2 cups (170g) Gruyère cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• 1/2 cup (113g) unsalted butter, melted
• 1/8 teaspoon cayenne pepper
• Salt, to taste

The high-quality eggs form the custard base, while the combination of Canadian bacon and English muffin pieces captures the authentic eggs Benedict flavor profile. Gruyère cheese adds a nutty depth that elevates this brunch quiche to gourmet status.

Pro Tips

Use Cold Ingredients for the Crust: Keep your pie crust ingredients cold until the last minute. A chilled crust will maintain its shape better during baking, creating that perfect flaky texture that contrasts beautifully with the creamy filling of your Eggs Benedict Quiche.

Pre-bake Your Crust: To avoid the dreaded soggy bottom, blind bake your crust for about 10 minutes before adding the filling. Line the crust with parchment and fill with pie weights or dried beans, then remove them for the last few minutes to allow the bottom to dry out slightly. This ensures a crisp foundation for your rich quiche filling.

Master the Hollandaise: The key to perfect hollandaise is gentle, consistent heat. Use a double boiler setup and whisk constantly. If your sauce begins to break, add a teaspoon of cold water while whisking vigorously. For an emergency fix, whisk a new egg yolk in a clean bowl and slowly incorporate your broken sauce back into it. Remember that hollandaise is best made just before serving your Eggs Benedict Quiche with Hollandaise Sauce.

Instructions

Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C). If using store-bought pie crust, let it come to room temperature for 15 minutes before unrolling. Gently press the crust into a 9-inch pie dish, crimping the edges for that professional look. Prick the bottom several times with a fork, then line with parchment paper and fill with pie weights. Blind bake for 10 minutes, remove the weights and parchment, then bake for an additional 5 minutes until the crust begins to dry out.

Step 2: Prepare the Filling
While the crust pre-bakes, whisk together the eggs, heavy cream, and milk until smooth and fully incorporated. The secret to a silky Eggs Benedict Quiche filling is ensuring these ingredients are completely blended. Fold in the diced Canadian bacon, English muffin cubes, green onions, and 1 cup of the Gruyère cheese, reserving the remaining 1/2 cup for topping. Season with salt and pepper.

Step 3: Assemble and Bake
Pour your filling mixture into the par-baked crust, ensuring the solid ingredients are evenly distributed throughout the custard. Sprinkle the remaining cheese on top. Reduce the oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the center is just set but still has a slight jiggle. You’ll know your Eggs Benedict Quiche with Hollandaise Sauce is done when a knife inserted 1 inch from the edge comes out clean.

Step 4: Make the Hollandaise
About 10 minutes before the quiche is done, prepare your hollandaise sauce. In a heatproof bowl set over a pot of barely simmering water (ensuring the bowl doesn’t touch the water), whisk the egg yolks and lemon juice until the mixture becomes pale and thickens slightly. Very slowly drizzle in the melted butter while whisking constantly to emulsify. Once all butter is incorporated and the sauce is thick enough to coat the back of a spoon, remove from heat and stir in the cayenne and salt.

Step 5: Serve
Allow the quiche to cool for 10-15 minutes before slicing – this helps it set completely for clean, beautiful slices. Drizzle or spoon the warm hollandaise sauce over each slice of Eggs Benedict Quiche just before serving. Garnish with additional sliced green onions or a sprinkle of paprika for a colorful presentation that hints at the classic dish’s origins.

Variations

Smoked Salmon Benedict Quiche: Replace the Canadian bacon with 6 oz (170g) of thinly sliced smoked salmon for a luxurious seafood twist on the classic Eggs Benedict Quiche. Add 2 tablespoons of chopped fresh dill to the egg mixture and a teaspoon of capers for authentic smoked salmon Benedict flavors. This variation pairs beautifully with the traditional hollandaise or a dill-infused version.

Vegetarian Florentine Quiche: Transform this into a meat-free option by substituting the Canadian bacon with 10 oz (280g) of sautéed spinach (well-drained) and 1/4 cup of diced roasted red peppers. This eggs Florentine-inspired Benedict Quiche variation offers vibrant colors and nutritional benefits while maintaining the indulgent essence of the original recipe.

Spicy Southwestern Benedict: Add 1/4 cup diced jalapeños, 1/2 cup black beans, and substitute pepper jack for the Gruyère cheese. Enhance the hollandaise with a tablespoon of adobo sauce from canned chipotles for a smoky, spicy kick that transforms the traditional Eggs Benedict Quiche into a cross-cultural brunch sensation.

Storage and Serving

This Eggs Benedict Quiche with Hollandaise Sauce can be stored in the refrigerator for up to 3 days. Cover tightly with plastic wrap once completely cooled. For best results, reheat individual slices in a 350°F (175°C) oven for 10 minutes rather than microwaving, which can make the crust soggy. The quiche itself can also be frozen without the hollandaise for up to 2 months – simply thaw overnight in the refrigerator before reheating.

For the hollandaise sauce, it’s best made fresh just before serving. However, if you have leftovers, store in an airtight container for up to 2 days and gently reheat in a double boiler while whisking.

Serve this quiche as the star of a brunch spread alongside a simple green salad dressed with a light vinaigrette to cut through the richness. For a complete Benedict experience, offer a side of roasted breakfast potatoes with fresh herbs. Champagne cocktails like mimosas or bellinis complement the Eggs Benedict Quiche beautifully, creating a restaurant-quality brunch at home.

FAQs

Can I make this quiche ahead of time?
Yes! You can prepare the entire quiche (minus the hollandaise) up to 24 hours in advance. Store it covered in the refrigerator and reheat at 325°F (165°C) for about 20 minutes before serving. The hollandaise should always be made fresh just before serving your Eggs Benedict Quiche.

Why is my hollandaise sauce breaking?
Hollandaise breaks when it gets too hot or the butter is added too quickly. Make sure your double boiler water is barely simmering, not boiling, and add butter in a very slow, steady stream while whisking constantly.

Can I use ham instead of Canadian bacon?
Absolutely! Regular ham works well in this Eggs Benedict Quiche with Hollandaise Sauce. Just make sure to dice it into small pieces and pat it dry to prevent excess moisture in the quiche.

What can I substitute for heavy cream?
For a lighter version, you can use half-and-half or a combination of whole milk and Greek yogurt, though the texture won’t be quite as rich. Avoid non-fat substitutes as they won’t set properly.

Can I make a crustless version of this quiche?
Yes, for a gluten-free or lower-carb option, simply omit the crust and thoroughly butter your baking dish. Incorporate the English muffin pieces into the filling or replace them with additional Canadian bacon to maintain the authentic eggs Benedict flavor profile.

Conclusion

This Eggs Benedict Quiche with Hollandaise Sauce is comfort food at its finest — a brilliant reinvention of a brunch classic that delivers all the luxury without the last-minute fuss. It’s the kind of dish that transforms a regular weekend morning into a special occasion, bringing family and friends together around the table. The familiar flavors of eggs Benedict in this approachable, shareable format prove that sometimes the best culinary innovations come from reimagining the classics we already love. Whether for a holiday brunch or a relaxed Sunday gathering, this quiche delivers restaurant-quality indulgence with homemade charm.

Print