Eggs Benedict Quiche
Eggs Benedict Quiche
Course: BrunchCuisine: AmericanDifficulty: MediumServings
10
servingsPrep time
8
minutesCooking time
1
hour15
minutesTotal time
1
hour10
minutesIngredients
- For Quiche
1 pie crust
5 large eggs
6 ounces Canadian bacon diced
3/4 cups heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
Approximately 1/2 cup milk of choice
- For Hollandaise Sauce
3 large egg yolks
1/2 cup unsalted butter
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Directions
- To Cook Quiche
- Preheat oven to 350 degrees F. Roll pie crust out and fit into 9-inch pie dish. Trim any excess crust and flute edges.
- Line inside of pie crust with parchment paper and fill with pie weights or beans Bake for about 20 minutes. Remove weights and then bake for another 10 minutes. Remove from oven and allow to cool.
- Crack eggs in a large measuring cup. Add heavy cream and milk. Add salt and pepper. Mix with a hand mixer until light and frothy.
- Spread diced Canadian bacon on bottom of pie crust. Pour egg mixture on top. Bake for about 45-50 minutes until quiche is slightly wobbly in just the center.
- Remove and let cool for 20 minutes to room temperature.
- To Make Sauce
- Melt butter in a small saucepan over medium heat.
- Add egg yolks, lemon juice, salt and cayenne to blender and blend for 10-15 seconds.
- Once butter is just melted and starting to foam up remove from heat.
- Add melted butter to blender and blend mixture once more for another 10-15 second. Add in additional water, if needed.
- Use hollandaise sauce immediately. Serve spooned over slices of quiche. Garnish with parsley, if desired. Enjoy!
