Eggs Benedict Quiche
Transform your brunch game with this luscious Eggs Benedict Quiche, a creative twist on the classic breakfast favorite. Combining the rich flavors of Canadian bacon, creamy hollandaise sauce, and nutty Gruyere cheese, this quiche features a buttery pre-made pie crust filled with a velvety custard of eggs, heavy cream, and milk. Perfectly seasoned with chives, salt, and black pepper, it bakes to golden perfection in just under an hour. Top each slice with a drizzle of warm hollandaise for an indulgent finish that echoes the iconic Eggs Benedict dish. Ideal for entertaining or a luxurious weekend breakfast, this quiche is as impressive as it is easy to make.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 6 large Eggs
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 6 slices Canadian bacon
- 1.25 cups Shredded Gruyere cheese
- 2 tablespoons Chives
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Hollandaise sauce
Instructions
Preheat your oven to 375°F (190°C). If your pie crust is frozen, thaw it according to package instructions.
Place the pie crust into a 9-inch pie or tart pan, fitting it snugly against the edges. Use a fork to poke holes in the bottom of the crust to prevent it from puffing up. Pre-bake the crust for 10 minutes or until lightly golden. Remove from the oven and set aside.
Heat a skillet over medium heat and lightly brown the Canadian bacon slices for 1-2 minutes per side. Remove from heat and chop into bite-sized pieces.
In a large mixing bowl, whisk together eggs, heavy cream, milk, salt, and black pepper until completely smooth and combined.
Sprinkle the chopped Canadian bacon evenly into the pre-baked pie crust, followed by 1 cup of the shredded Gruyere cheese and 1 tablespoon of chopped chives.
Pour the egg and cream mixture gently over the filling, ensuring it spreads evenly.
Top the quiche with the remaining 1/4 cup of shredded Gruyere cheese.
Bake the quiche in the preheated oven for 40-45 minutes, or until the center is just set and no longer jiggles when shaken. If the crust edges begin to brown too quickly, cover them with aluminum foil during the last 15 minutes of baking.
Once baked, remove the quiche from the oven and allow it to cool for 10 minutes before slicing.
Warm the hollandaise sauce according to package instructions or prepare your homemade version.
Drizzle warm hollandaise sauce over each slice of quiche before serving, and garnish with the remaining chopped chives.
Nutrition Facts
Calories |
4342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.3 g | 441% | |
| Saturated Fat | 165.8 g | 829% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 2326 mg | 775% | |
| Sodium | 6644 mg | 289% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.4 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1774 mg | 136% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
