Eggs Benedict Quiche

Hands down, my husband’s favorite breakfast dish is Eggs Benedict.  If a restaurant is serving it, he shall have it.  He also has been known to order a quiche for lunch from time to time, which is humorous when you see his large frame and heavily tattooed self.

Myself, on the other hand, is not a giant fan of eggs, especially if it’s a runny yolk.  I just cAnNoT do it, no way José.  So while trying to be a good wife, I thought to bring together his two favorites and then I would enjoy it too, as there would be non of that yolkiness!

Needless to say, it was a huge success and is wonderful for holidays, brunches or even a light lunch.  The same flavors of a good benedict is there, just MUCH less of the hassle!

 

The Starting Lineup

Quiche

  • 1 9-inch pie crust, store bought is fine
  • 5 large eggs
  • 1 cup heavy cream
  • 6oz Canadian bacon, chopped
  • 1/4 cup scallions, sliced
  • 1/4 tsp each, salt & pepper
  • 1 Tbsp fresh chives or parsely, garnish

Easy Blender Hollandaise Sauce

  • 3 large egg yolks
  • 1/2 cup butter, melted
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Dijon mustard
  • a few dashes of tabasco sauce (or 1/4 tsp cayenne)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Roll out your pie crust into your pie pan, lightly pressing into the bottom and up the sides, while fluting the edges.
  2. Place parchment paper (or foil) over it while adding pie weights or dried beans and blind bake for 20 minutes.  Remove the parchment and weights and bake for another 10 minutes.  Remove the parbaked pie crust from the oven and allow to cool while you prepare the custard filling.
  3. In a large bowl, whisk together the eggs, heavy cream, salt and pepper.  Stir in the scallions.
  4. Layer the chopped Canadian bacon to the parbaked pie crust and then pour the egg mixture overtop.  Carefully transfer the full custard’y future quiche to the oven and bake at 350 degrees for about 55 minutes.  The center will just barely jiggle.
  5. Remove from oven and allow to “set”.  While the quiche is cooling, you can prepare the quick (and delicious) hollandaise sauce.

Easy Blender Hollandaise Sauce

  1. To your blender: add in the egg yolks, lemon juice, Dijon and hot sauce/cayenne.  Blend till smooth.
  2. Melt your butter in a pan or even the microwave for a quick minute.
  3. While the butter is quite warm, pour as a thin stream into the egg mixture while blending.  The sauce will thicken fairly quick, serve immediately.

Serve the slices of quiche with a heaping tablespoon of your hollandaise sauce overtop and a sprinkle of fresh chives or parsely, enjoy!

Quiche

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