Eggs Benedict Quiche with Hollandaise Sauce Recipe
This Eggs Benedict Quiche with Hollandaise Sauce is a delightful twist on the classic brunch favorite, combining a rich, savory quiche filled with turkey ham, sharp cheddar, and fresh herbs, topped with a smooth and tangy homemade hollandaise sauce. Perfectly baked in a flaky deep-dish pie crust, this dish offers a sophisticated yet comforting meal ideal for weekend breakfasts or brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: American
Ingredients
For the Quiche
- 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
For the Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp Dijon mustard
- 1/2 cup unsalted butter, melted and hot
- Salt to taste
Instructions
- Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the quiche.
- Prepare the Pie Plate: Lightly spray your pie plate with cooking spray to prevent sticking.
- Mix the Quiche Filling: In a bowl or food processor, whisk together the 6 large eggs and half & half until fully combined. Stir in shredded sharp cheddar, Parmesan cheese, green onions, chives, diced turkey ham, salt, and freshly cracked black pepper until well incorporated.
- Arrange the Pie Crust: Carefully remove the frozen deep dish pie crust from its tin and place it into your prepared pie plate. Optionally, set the crust on a baking sheet to make transferring it and catching any drips easier.
- Fill the Crust: Pour the quiche egg mixture evenly into the crust, arranging the filling so pieces of ham are visible on top for a nice presentation.
- Bake the Quiche: Place the quiche in the preheated oven and bake for about 50 minutes, until it has puffed slightly, turned golden brown, and is just set in the center. Use a toothpick inserted in the middle to check doneness; it should come out clean.
- Cool the Quiche: Remove the quiche from the oven and let it cool for at least 15 minutes before slicing to allow it to set fully.
- Prepare the Hollandaise Sauce: In a blender, combine egg yolks, lemon juice, and Dijon mustard. Blend on medium speed. While the blender is running, slowly drizzle in the hot melted butter until the sauce thickens. If the sauce is too thick, thin it with warm water a little at a time. Season with salt to taste.
- Reheat Hollandaise (Optional): If desired, gently reheat the hollandaise sauce in short bursts (start with 15 seconds) in the microwave, stirring between intervals to avoid curdling.
Notes
- The quiche can be served warm or at room temperature.
- Using a baking sheet beneath the pie crust helps catch any overflow and makes it easier to handle.
- Be careful when reheating hollandaise sauce; overheating can cause it to separate.
- You can substitute turkey ham with Canadian bacon or cooked bacon if preferred.
- For a lighter quiche, use milk instead of half & half.
