Author: Susanne at dishwithme.com
**This post contains affiliate links. Please see my privacy/disclosure policy.**
Eggs Benedict? Yes, please! It’s my very favorite egg dish. Quiche? Yes, please, again. Eggs Benedict Quiche? Oh, my!!! Eggs Benedict Quiche drizzled with Hollandaise sauce? Holy heck, yes!
Eggs Benedict is typically Canadian bacon and eggs over toasted English muffins topped with Hollandaise sauce, but in this recipe the English muffins are replaced with a pie shell.
Eggs Benedict, however you decide to fix, is perfect for breakfast, brunch or even dinner. Of course, I like breakfast for dinner on occasion.
This recipe produces the most moist and fluffy version of eggs. It is eggstra good. Insert eye roll.
Hollandaise sauce sounds kind of fancy and it is definitely decadent, but it is actually super easy to make. I’ve seen all sorts of different methods. The important part is to keep the eggs from scrambling, SO, when drizzling the egg mixture into the melted butter, go low and slow; low on the heat, slow on drizzling, and whisk your little heart out.
HELPFUL HINTS FOR EGGS BENEDICT QUICHE
To make this recipe extra easy I use a store bought pie shell, instead of making my own crust and I am not one bit ashamed.
Make sure to pre-bake the pie shell according to package instructions.
Use an electric hand mixer to get the eggs nice and fluffy.
If you cannot find white pepper in your local grocery store, please click the link.
DO NOT overcook the quiche.
EGGS BENEDICT QUICHE
- Electric hand mixer
- THE QUICHE
- 1 regular size store bought pie crust pre-baked per package instructions
- 6 ounces Canadian bacon diced
- 7 eggs
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 2 teaspoons chives dried
- 1 teaspoon Kosher salt
- 20 grinds freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup milk
- 1 finely diced green onion optional for topping
- THE HOLLANDAISE SAUCE
- 4 egg yolks you can save the egg whites for another recipe
- 4 Tablespoons lukewarm water
- 1 teaspoon Dijon mustard
- juice from half a lemon or more, if desired
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 2 sticks real butter I use salted, diced into cubes
- Pre-bake a store bought pie shell, per package instructions
- THE QUICHE
- Pre-heat oven to 350°F
- Place diced Canadian bacon in the bottom of pie shell
- In a large bowl, add the eggs, heavy whipping cream, milk, Dijon mustard, onion powder, chives, Kosher salt and pepper. Mix with an electric hand mixer for about one minute.
- Pour the egg mixture into the pie shell
- Bake in a pre-heated 350°F oven for 30 to 35 minutes. The quiche should still be just a little bit jiggly in the middle. Remove from the oven and let cool just a bit.
- HOLLANDAISE SAUCE
- Separate the egg yolks from the egg whites.
- In a bowl, whisk the egg yolks, lukewarm water, Dijon mustard, lemon juice, Kosher salt and white pepper.
- In a pot on medium heat, melt the butter.
- To the egg mixture drizzle a spoon of the hot melted butter (this is called tempering), stirring constantly. Repeat this step with another spoon of hot butter.
- Reduce the heat for the pot of butter to low. VERY, VERY. slowly drizzle the tempered egg mixture into the pot of melted butter, whisking CONSTANTLY and pretty vigorously. Cook for about one minute, turn the heat off and remove the pot from the heat.
- Drizzle the Hollandaise sauce over the eggs benedict…or pour a bunch on top!