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Eggs Benedict Quiche! This super easy to make quiche comes out with perfectly flakey crust, creamy egg and bites of canadian bacon. Not to mention it’s smothered in an easy to make blender hollandaise sauce. Perfect for brunch!
Eggs Benedict Quiche:
What is a quiche? It’s basically a custard made of eggs and cream baked inside a pie crust.
This quiche is loaded up with Canadian bacon, creamy custard egg filling, and is topped with an easy to make homemade hollandaise sauce. The perfect brunch recipe. Easy to make. And tastes like an Eggs Benedict!
I happen to love brunch. The hubs and I used to go out for brunch at this wonderful little restaurant in Dallas, that would serve endless mimosas, fabulous Fettucini Alfredo, and the BEST eggs benedict I have ever had the pleasure of enjoying. The entire experience was always so fun. The place was always crowded, people walking the trail nearby stopping with their dogs, people hanging outside waiting for hours to get their tables while still being able to enjoy the endless mimosas.
The wonderful feeling of having nowhere else to be, nothing else to do, other than to hang out and wait for a table in the little restaurant. Not to mention the delight of the bubbly mimosas.
This recipe is an attempt to recreate that magic at home.
Tips and Tricks to make the BEST Quiche:
I do have to take a moment to tell you the most important tips about this quiche. The ratio of the cream and milk to the eggs is definitely IMPORTANT. Pay attention!
I learned this from Julia Child, and let’s just say, this lady knew a thing or two in the kitchen. You want your egg and cream combined to equal 1/2 a cup per egg. Which is why if you watch the video you see me making the egg mixture in the measuring cup. That’s so when I add my 5 eggs I know that the total mixture needs to be 2 and 1/2 cup.
The best way to mix the eggs for a quiche is to use a hand mixer. This ensures that the eggs are mixed completely and ensures a smooth and creamy custard.
Is it necessary to blind bake the pie crust?
YES! It keeps the crust flakey and not soggy. It’s best not to poke holes in the pie crust when making quiche because the holes can remain and will allow the egg mixture to leak out of the crust while baking and will make the pie crust stick to the dish.
I use pinto beans inside the pie crust to blind bake, or you can use pie weights. I have more information on this in my detailed HOW TO MAKE QUICHE post.
Plus check out my HOW TO MAKE QUICHE post for tons of other tips and tricks when it comes to quiche.
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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 and frothy.
- 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.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The hollandaise is not cooked? What about the raw eggs??
Hollandaise is made by emulsion with the butter and the egg. If the egg were cooked through, then you would end up with a scrambled egg mixture. The egg is heated to a safe temperature with the heat of the butter though. If you have any concerns then you can make sure you are using pasteurized eggs, or you can avoid hollandaise.
You mentioned substitutes in the quiche. Have you tried ham or bacon? While reading through the recipe I kept thinking about ham to replace the Canadian bacon with ham. I have not found a Canadian bacon I really like anymore. It is not as good as when the first eggs benedict was first introduced. Also when I make eggs benedict I use thin ham slices and lightly brown them in a non-stick skillet. That brings out the smokey flavor of the ham. Iḿ going to try the quiche this weekend. I love both the Benedict and quiche so this dish should be heaven for me! Thanks for the recipe and sauce tips. Barb
Yes! I did make this with some leftover ham after Christmas and it was amazing of course. I love the idea of browning the ham before adding it in too 🙂
Can you use an immersion blender to make the hollandaise sauce? Instead of the blender? This seems easier than the overnight eggs Benedict casserole.
Hi Mary! This is definitely an easy dish to make. And I haven’t tried the sauce with an immersion blender..because I just broke down and bought one a couple weeks ago. But I imagine it would be the same, just make sure you have it going while you pour in the heated butter. I’m going to give it a try myself the next time I make this!
I use my immersion blender for the Hollandaise all the time. Works great! Just pour a little bit of the butter into the eggs first to temper. As soon as it gets stiff slowly drizzle in the remainder.
What restaurant was that?!?
Taverna 🙂
can I replace the eggs with egg beaters for the quiche
Hi Kerri, I haven’t made a quiche with egg beaters, but I imagine that since the egg beaters are missing the fats from the egg yolk the texture wouldn’t be as creamy as if you were to use real eggs. If you don’t mind the texture difference though then I’m sure it would work just fine!! 🙂
Hi Serene!
Just made this awesome Eggs Benedict Quiche tonight, and oh my gracious! This was one of the best quiches I’ve ever had. We will definitely keep this in our regular rotation of light menu meals. I made a spring salad with Marzetti’s champagne vinaigrette with it, and the entire meal was fabulous! I’m just wondering if you happen to know the NUTRITION INFORMATION on the QUICHE? I’m trying to watch my carb intake, and I’d greatly appreciate it. Blessings and Thank You in advance. Terri Wills
Hi Terri! I’m so happy to hear how much you love the recipe! I don’t have the nutrition information on my site, just because there’s so many substitutions that a person could make, especially with this recipe. Depending on what pie crust you used, or which milk you chose to use. But there is a site where you can easily input the ingredients that you are using and you will get the correct information based on what you’re making! https://www.verywell.com/recipe-nutrition-analyzer-4129594 I hope that helps! And also keep in mind that if you’re wanting to cut the carbs you could always make the quiche without the crust! I do that often for my husband 🙂
I love Eggs Benedict and the quiche was excellent!! Just wondering tho, if you have Hollandaise sauce left over, or you want to make it ahead of time, how do you reheat it?? ( I know that sounds like a dumb question but……) I tried reheating it and the sauce was very lumpy following. Please advise..thanks!!
Hi Nancy! I’m so glad you enjoyed the recipe!! Reheating hollandaise can be extremely tricky as you can end up cooking the eggs to a point of scrambled eggs, which is why the sauce ended up lumpy. I’ve had decent luck at reheating in the microwave by doing it in 5 second increments and whisking, another 5 seconds and whisking, and continuing with that until it’s warm enough. I hope that helps!!
Should i cook the bacon first?
If you’re adding bacon to the quiche then pre-cook the bacon. If you’re using canadian bacon or ham theres no need to pre-cook 🙂
benedict eggs are my son favorite breakfast. I made them few times but I never tried this way.
For hollandaise, your recipe says to continue to blend for 10 to 15 MINUTES???? This must be a typo. It only takes seconds.
Yes! That is a typo! Thanks so much for catching it. It does only take a matter of seconds.