Eggs Benedict Quiche with Hollandaise Sauce Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Eggs Benedict Quiche with Hollandaise Sauce transforms brunch perfection into buttery pie crust filled with Canadian bacon, Swiss cheese, and creamy egg custard.

This elegant 65-minute showstopper serves 8 with runny center and blender hollandaise drizzle.

Why This Recipe Works

Canadian bacon provides smoky chew without greasiness. Swiss cheese melts into creamy pockets throughout custard. Heavy cream ratio creates silky texture without watery eggs. Blender hollandaise emulsifies perfectly without breaking. Pre-baked crust prevents soggy bottom.

Ingredients & Prep

Pie crust: 1 9-inch unbaked pie crust store-bought or homemade. Quiche filling: 6 oz Canadian bacon diced, 1 cup shredded Swiss cheese, ¼ cup chopped green onions, 5 large eggs, ¾ cup heavy cream, ½ cup whole milk, ¼ tsp salt, ¼ tsp white pepper, ⅛ tsp cayenne. Blender Hollandaise: ½ cup unsalted butter, 3 egg yolks, 1 tbsp lemon juice, ¼ tsp salt, ⅛ tsp cayenne.

Step-by-Step Instructions

Preheat oven 425°F. Parbake crust with weights 15 minutes; remove weights bake 5 more minutes golden. Reduce oven 350°F. Scatter Canadian bacon, Swiss cheese, green onions across crust bottom. Whisk eggs, heavy cream, milk, salt, pepper, cayenne until frothy. Pour slowly over filling. Bake 45-50 minutes until center slightly jiggles. Cool 15 minutes. Make hollandaise: melt butter until foaming. Blend egg yolks, lemon juice, salt, cayenne 15 seconds. Drizzle hot butter through blender lid while running until thick creamy. Serve immediately over quiche slices.

Flavor Variations

Storage Tips

Refrigerate airtight 4 days. Reheat 325°F 15 minutes. Freeze baked 2 months; excellent make-ahead. Hollandaise prepare fresh.

FAQs

Curdled eggs? Room temperature ingredients + whisk vigorously before baking. Hollandaise broken? Blend extra egg yolk + lemon juice restart process. Crust soggy? Parbake properly + cool completely before filling.

Conclusion

Eggs Benedict Quiche with Hollandaise Sauce delivers brunch decadence through oven simplicity creamy, elegant, crowd-pleasing perfection.

Eggs Benedict Quiche with Hollandaise Sauce Recipe

Print Recipe

Eggs Benedict Quiche combines classic brunch flavors creamy egg custard, savory Canadian bacon, and rich blender hollandaise sauce in a buttery flaky pie crust. Perfect make-ahead brunch for holidays, Mother’s Day, or Pinterest breakfast boards with all the Eggs Benedict taste without poaching eggs.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 1 hr 20 mins
• Yield: 8 servings 1x
• Category: Breakfast/Brunch
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

• Pie Crust:
• 1 (9-inch) unbaked pie crust (store-bought or homemade)
• Quiche Filling:
• 6 large eggs
• ¾ cup heavy cream
• ½ cup whole milk
• ¼ tsp salt
• ¼ tsp black pepper
• 6 oz Canadian bacon, diced
• 2 tbsp chopped chives or green onions
• ½ cup shredded Swiss or Gruyere cheese (optional)
• Blender Hollandaise Sauce:
• 3 large egg yolks, room temperature
• 1 tbsp fresh lemon juice
• ½ cup unsalted butter, melted
• ¼ tsp salt
• ⅛ tsp cayenne pepper

Instructions

• 1. Preheat oven to 375°F. Fit pie crust into 9-inch pie plate. Crimp edges, line with parchment and pie weights. Blind bake 15 minutes. Remove weights, bake 5 more minutes until lightly golden. Reduce oven to 350°F.
• 2. Whisk eggs, heavy cream, milk, salt, and pepper until smooth. Stir in diced Canadian bacon, chives, and cheese. Pour into pre-baked crust.
• 3. Bake 40-45 minutes until center is set but slightly jiggly. Cool 15 minutes before slicing.
• 4. Make hollandaise: Add egg yolks, lemon juice, salt, and cayenne to blender. Blend 15 seconds. With blender running, slowly pour in hot melted butter through lid opening until thickened (20-30 seconds).

Notes

• Total liquid (eggs+cream+milk) should measure 2½ cups for perfect custard texture.
• Canadian bacon preferred over ham for authentic Eggs Benedict flavor.
• Blind baking prevents soggy crust; don’t skip pie weights step.
• Hollandaise best served immediately; keep warm over double boiler.
• Make-ahead: Bake quiche up to 3 days ahead, reheat slices and make fresh hollandaise.
• Garnish with parsley, extra chives, or paprika for Pinterest presentation.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 2g
• Sodium: 580mg
• Fat: 35g
• Saturated Fat: 18g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 16g
• Cholesterol: 285mg

Keywords: eggs benedict quiche, hollandaise quiche, brunch quiche, canadian bacon quiche