Name: Eggs Benedict Quiche with Hollandaise Sauce Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 deep dish style frozen 9 inch pie crust (Marie Callendar’s recommended); 6 large eggs; 1/2 cup half & half (or milk, or a combination of milk and cream); 1 cup shredded sharp white cheddar cheese; 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 turkey ham, cut into small dice; 3 large egg yolks; 1 tbsp lemon juice; 1/4 tsp Dijon mustard; 1/2 cup unsalted butter, melted and hot; Salt to taste

Jump to Recipe· 4.2 from 1 review

If you love the classic brunch delight of Eggs Benedict but want something a little more novel and sliceable, the Eggs Benedict Quiche with Hollandaise Sauce Recipe is your new best friend in the kitchen. This dish takes the creamy, savory charm of quiche and layers in the flavors of ham and sharp cheddar, all crowned with that luscious, velvety hollandaise sauce we swoon over. Whether for a weekend brunch or a special occasion, this quiche version is both comforting and impressive, sure to wow anyone lucky enough to dig in.

Ingredients You’ll Need

A clear glass bowl contains a mixture with three layers: at the bottom is a creamy white base, mixed thinly with shredded white cheese that clings lightly to the sides of the bowl; the middle layer is a pale yellow liquid, thick but fluid, with finely chopped green onions and fresh chives scattered generously across the surface; on the top, a silver spoon dips into the mixture, catching some of the green herbs. The bowl rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the first step toward making this delightful quiche sing with flavor. Each component plays a crucial role—from the flaky pie crust that provides a sturdy base, to the sharp cheeses that add depth and tang, and the herbs and ham that bring texture and savory notes to every bite.

Frozen deep dish 9-inch pie crust: Provides a buttery, flaky foundation that crisps beautifully when baked.
6 large eggs: The heart of the quiche, they bind ingredients and give it that custardy texture.
1/2 cup half and half: A perfect balance of richness and creaminess to keep the filling silky.
1 cup shredded sharp white cheddar: Adds a bold, tangy punch that complements the ham.
3 Tbsp shredded Parmesan cheese: Delivers a nutty, savory boost packing extra flavor.
3 green onions, thinly sliced: Offer a fresh, mild bite to lighten the richness.
3 Tbsp snipped chives: Bring gentle oniony notes and a pop of color.
1/4 tsp salt: Enhances all the natural flavors without overpowering.
Fresh cracked black pepper: Adds just the right amount of subtle heat and depth.
5 ounces diced turkey ham: Provides the classic smoky, meaty component reminiscent of Eggs Benedict.
3 large egg yolks (for hollandaise): Key to that creamy, rich sauce that ties everything together.
1 tbsp lemon juice: Brightens the hollandaise with its fresh acidity.
1/4 tsp Dijon mustard: Adds a little tang and complexity to the sauce.
1/2 cup unsalted butter, melted: Creates the silky, luscious texture of hollandaise.
Salt to taste (for sauce): Balances flavors and rounds out the sauce perfectly.

How to Make Eggs Benedict Quiche with Hollandaise Sauce Recipe

Step 1: Prepare Your Oven and Pie Plate

Start by preheating your oven to 350°F; this moderate temperature allows the quiche to cook evenly without browning too quickly. Lightly spraying your pie plate helps prevent sticking and makes cleanup easier, setting you up for a smooth cooking experience.

Step 2: Mix the Egg Filling

Whisk together the large eggs and half and half until completely combined—a smooth, uniform mixture is the key to a custard that sets just right. This is also the time to stir in your sharp cheddar, Parmesan, green onions, chives, diced turkey ham, salt, and freshly cracked black pepper. Every bit distributes flavor and texture evenly throughout the quiche.

Step 3: Assemble the Quiche

Gently remove your frozen crust from its tin and place it onto a baking sheet; this ensures you can easily move it in and out of the oven without mess. Pour the egg and cheese mixture into the crust, smoothing it out so the filling is level with a few pieces of ham peeking on top for that appealing look.

Step 4: Bake to Perfection

Bake the quiche for about 50 minutes until the edges are golden and the center has just set, puffing up slightly. You can check doneness with a toothpick inserted in the middle—it should come out mostly clean with just a few moist crumbs. Letting it cool for 15 minutes after baking ensures it slices beautifully without falling apart.

Step 5: Prepare the Hollandaise Sauce

To make the rich hollandaise, blend egg yolks, lemon juice, and Dijon mustard until smooth. While blending, slowly drizzle in the hot melted butter to thicken the sauce into a luscious velvet texture. If it’s too thick, thin it with a bit of warm water. Season with salt to perfect the balance, then gently rewarm before serving, if needed.

How to Serve Eggs Benedict Quiche with Hollandaise Sauce Recipe

A single slice of quiche sits on white parchment paper on a white plate with a silver fork beside it. The quiche has three clear layers: a light golden brown flaky crust at the bottom and edges, a pale yellow creamy egg filling mixed with green herbs and small pink ham pieces in the middle, and a slightly browned top with more green herbs scattered. On top of the slice, a dollop of smooth white cream is being topped with a spoon pouring a thick pale beige sauce. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your quiche with a drizzle of homemade hollandaise sauce right before serving, allowing its creamy tang to contrast beautifully with the savory quiche. Add a sprinkle of fresh chives or a few microgreens for an elegant, fresh touch that brightens up the plate visually and flavor-wise.

Side Dishes

This quiche pairs beautifully with a simple mixed green salad dressed lightly in a tangy vinaigrette to cut through the richness. Roasted asparagus or lightly toasted crusty bread rounds out the meal with fresh, textural contrasts that balance the indulgence.

Creative Ways to Present

For a brunch gathering, serve your slices on individual plates topped with a dollop of hollandaise and a wedge of lemon for added zest. To impress guests, try plating it alongside freshly poached eggs and crispy bacon bites for a fun twist on traditional Eggs Benedict flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover quiche tightly in plastic wrap or place it in an airtight container and refrigerate for up to four days. This allows the flavors to meld even further, making for tasty reheated lunches or breakfast treats.

Freezing

If you want to save some for later, you can freeze the quiche by wrapping it well in foil and placing it in a freezer-safe bag. It will keep for up to two months—perfect for preparing ahead for busy mornings or unexpected guests.

Reheating

Reheat quiche slices gently in the oven at 325°F for about 15-20 minutes or until warmed through to maintain crispness and texture. Avoid microwaving if possible to keep the crust from becoming soggy, but if pressed for time, use short intervals with a lower power setting.

FAQs

Can I use regular milk instead of half and half?

Absolutely! While half and half adds extra richness, using whole milk or a combination of milk and cream will still result in a deliciously creamy quiche. Adjust the seasoning accordingly to keep the flavor balance.

Is turkey ham necessary, or can I use something else?

You can swap turkey ham for Canadian bacon, regular ham, or even smoked salmon if you want a different take. Each brings its own unique flavor while keeping the spirit of Eggs Benedict alive.

How do I know when the quiche is fully cooked?

Look for a golden brown top that’s puffed slightly. The center should be set but still a little soft—avoid overbaking to keep it creamy. A toothpick or knife inserted near the center should come out clean or with just a few moist crumbs.

Can I make hollandaise sauce ahead of time?

Yes, but it’s best served fresh. Hollandaise can be made a few hours ahead and gently reheated in short bursts in the microwave or over warm water, stirring frequently to maintain its smooth texture without curdling.

What if my hollandaise sauce is too thick or thin?

If the sauce gets too thick, whisk in a little warm water to loosen it up to your desired consistency. If it becomes too thin, try whisking in a small amount of melted butter slowly until it thickens again.

Final Thoughts

Trust me, the Eggs Benedict Quiche with Hollandaise Sauce Recipe is a game changer for brunch enthusiasts craving something both familiar and fresh. It delivers on flavor, texture, and presentation without fuss. I can’t wait for you to try this recipe and enjoy that perfect harmony of creamy, savory goodness topped with silky hollandaise. It’s destined to become a favorite in your recipe collection!

Eggs Benedict Quiche with Hollandaise Sauce Recipe

Ingredients You’ll Need