Eggs Benedict Quiche with Hollandaise Sauce
A savory, sliceable version of the classic brunch favorite.
Ingredients
- For the Quiche:
- 1 deep-dish frozen 9-inch pie crust
- 6 large eggs
- 1/2 cup half & half
- 1 cup sharp white cheddar cheese shredded
- 3 tablespoons Parmesan cheese shredded
- 3 green onions thinly sliced
- 3 tablespoons fresh chives snipped
- 1/4 teaspoon salt
- Black pepper to taste
- 5 ounces ham or Canadian bacon cubed
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1/2 cup unsalted butter melted and hot
- Pinch of salt
Instructions
- Preheat the oven and transfer the frozen crust into a pie plate set on a baking sheet.
- Whisk the eggs and half & half in a large bowl until the mixture is completely smooth.
- Stir in the shredded cheddar, Parmesan, green onions, chives, ham, salt, and pepper.
- Pour the savory mixture into the prepared crust and arrange the ingredients evenly.
- Bake until the top is golden-brown and the center has just a very slight jiggle.
- Let the quiche rest on a rack to allow the custard to firm up for clean slicing.
- Combine egg yolks, lemon juice, and mustard in a blender and pulse briefly.
- Slowly drizzle the hot melted butter into the blender while running to create a thick sauce.
- Season the sauce with salt and pour it over individual slices just before serving.
Notes
• Resting is Key: Do not skip the 15-minute resting period, or the quiche will be too soft to slice.
• Hot Butter: Ensure the butter is very hot when adding it to the blender to properly cook the egg yolks and create a stable emulsion.
• Avoid Overbaking: Remove from the oven as soon as the edges are set to maintain a silky, professional texture.
• Hot Butter: Ensure the butter is very hot when adding it to the blender to properly cook the egg yolks and create a stable emulsion.
• Avoid Overbaking: Remove from the oven as soon as the edges are set to maintain a silky, professional texture.