Description
Eggs Benedict Quiche with velvety Hollandaise sauce, rich and savory, perfect for brunch lovers and egg enthusiasts.
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 410 per serving
- Sugar: 2g
- Sodium: 740mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 220mg