How to Make Eggs Benedict Quiche - A Step-by-Step Guide

Looking for a new take on the classic Eggs Benedict? This Eggs Benedict Quiche is the perfect twist on the traditional brunch dish. With a flaky pie crust, creamy egg custard, and all the trappings of a classic Eggs Benedict, this recipe is sure to be a hit at your next breakfast or brunch gathering.

Quiche is a versatile dish that can be served for breakfast, brunch, or even dinner. It's a great way to use up leftover ingredients and can be customized to fit your tastes. This Eggs Be...

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Ingredients

  • 1 (9 inch) refrigerated pie dough
  • 5 large eggs
  • ¾ cup heavy cream
  • ½ cup milk, or as needed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (6 ounce) package Canadian bacon, diced
  • ½ cup unsalted butter
  • 2 large egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8
  • Yield: 1 9-inch quiche

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out the pie dough and fit into a 9-inch pie dish. Trim any excess crust and flute the edges. Line the inside of the crust with parchment paper and fill with pie weights or dried beans, making sure they are up against the sides of the crust.
  • Bake in the preheated oven for about 20 minutes. Carefully remove the weights and parchment paper and continue baking until the crust is golden, about 10 minutes more. Remove from the oven and allow to cool.
  • Place eggs into a 4-cup liquid measure. Add heavy cream and just enough milk to make 2 1/2 cups. Add salt and pepper. Mix with a hand mixer until light and frothy.
  • Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.
  • Bake quiche in the preheated oven until mostly set but still slightly wobbly just in the center, 45 to 50 minutes. Remove from the oven and allow to cool for 20 minutes.
  • Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.
  • Combine egg yolks, Dijon, lemon juice, salt, and cayenne in a small blender; blend for 10 to 15 seconds. Drizzle in the hot butter slowly while blending. Continue to blend until sauce is thick, 10 to 15 more seconds. Taste and adjust seasonings and add water if too thick. Serve immediately over slices of quiche and garnish with parsley.
  • Nutrition

    383 cal.

    • Total Fat: 33g
    • Saturated Fat: 16g
    • Cholesterol: 237mg
    • Sodium: 537mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 10g
    • Vitamin C: 1mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 157mg