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This easy Eggs Benedict Quiche has all the flavors of the classic brunch dish—savory Canadian bacon, creamy eggs, and a drizzle of hollandaise—baked into a buttery, flaky crust. Perfect for weekend brunch, holidays, or meal prep, it’s a crowd-pleasing twist on a favorite!
Brunch Goals
I’ve always had a soft spot for brunch. There’s just something about the slower pace, the lingering over coffee (or mimosas), and the excuse to eat things like eggs and pasta and champagne all on the same plate.
My husband and I had a favorite little brunch spot when we were dating—tiny, always packed, always worth the wait. They served bottomless mimosas, the creamiest fettuccini Alfredo, and the best eggs Benedict I’ve ever had in my life.
The kind of place where people would spill out onto the sidewalk with their dogs, happily sipping and waiting for a table with absolutely nowhere else to be.
This Eggs Benedict Quiche is my cozy at-home version of that whole experience. Bubbly mimosas optional (but highly encouraged).
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Eggs Benedict Quiche
Ingredients
Quiche
Blender Hollandaise Sauce
- ½ cup unsalted butter
- 3 large egg yolks
- 1 tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp cayenne pepper
Instructions
- Preheat oven to 350℉ degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
- Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
- Prepare the egg mixture by adding the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups. Add the salt and pepper.
- Mix with a hand mixer to ensure the egg and cream mixture is light. If frothy, let this sit for a moment until the froth goes away, we don't want all a ton of bubbles in our quiche.
- Spread the diced canadian bacon on the bottom of the pie crust. Pour the egg mixture on top. Bake at 350℉ degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
- Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.
Blender Hollandaise
- Add the butter to a small saucepan and heat over low to medium heat.
- While the butter is melting add the egg yolks, lemon juice, salt and cayenne to blender (I found using the smaller jar for my blender worked better since the blades are able to get the small amounts easier).
- Once the butter is just melted and starting to foam up remove from heat.
- Blend the egg mixture in the blender for about 10-15 seconds then start to drizzle the hot butter into the blender while blending. Be careful!
- Once the hot butter is all added to the blender continues to blend for an additional 10-15 seconds. You will have a thick sauce. If too thick you can thin out with a small amount of water. You can also adjust seasonings if you prefer more salt or pepper.
- Use hollandaise sauce immediately. Serve spooned over slices of the quiche. Garnish with parsley if desired.
Video
Equipment
Notes
- Bake in Advance: Bake the quiche fully, cool completely, then cover tightly with foil or plastic wrap. Refrigerate for up to 4 days.
- Reheat to Serve: Slice and reheat individual servings in the microwave for 30–45 seconds, or warm the entire quiche in a 325°F oven for about 15–20 minutes, covered with foil.
- To Freeze: Bake the quiche, cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
- To Reheat from Frozen: Thaw overnight in the fridge, then reheat in the oven at 325°F for 20–25 minutes, or until warmed through.
-
Best made fresh, but if you want to prep ahead:
- Store in an airtight container in the fridge for 1–2 days.
- Reheat gently using a double boiler or microwave at 50% power in 15-second bursts, whisking between each.
- Store-bought pie crust works great and holds up well in both reheating and freezing.
- Make the quiche base (egg mixture + fillings) up to 24 hours in advance and store in the fridge; pour into crust and bake fresh when ready.
- A side salad
- Fresh Fruit
- Roasted Veggies (or fresh!)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pin It NowFAQs
I highly recommend it since the filling is so liquid-y, blind baking will help the crust stay flakey. It also helps to prevent our filling from leaking out. For more info on pie crusts, check out my Butter Pie Crust recipe.
Yes, you can leave out the crust. Add the ham and pour the eggs directly into a pie dish or quiche dish. I recommend spraying with a non stick cooking spray, like avocado oil, first.
More Egg Recipes
Photography by @JessGaertnerCreative.com
Recipe first published May 1, 2017. Updated May 2, 2025.
I’ve made this a few times but I can’t remember if I should use a deep dish pie plate of regular. Help!
This recipe is written for a regular pie dish, not deep dish. If you do use a deep dish you will need to increase the recipe.
Made this today for our Mother’s Day brunch- it is possibly the best quiche I’ve ever eaten! Thank you so much for sharing this recipe- it’ll be part of our holiday brunches for generations to come!
Kris