Quiche à la Benedict is an elevated, flavorful twist on two classic brunch dishes: quiche and Eggs Benedict. This delectable recipe features a buttery, flaky pie crust filled with a luscious egg custard base. It’s layered with savory ingredients like Canadian bacon (or ham), fresh vegetables, and topped off with a velvety, creamy Hollandaise sauce. This dish provides the rich flavors of Eggs Benedict while offering the convenience and satisfying heartiness of a quiche. Whether you’re hosting a brunch gathering or simply treating yourself to a special meal, Quiche à la Benedict is a crowd-pleasing dish that’s both visually impressive and incredibly satisfying.
Why You’ll Adore This Recipe
- Fusion of Two Classics: This dish effortlessly combines the best elements of both Eggs Benedict and quiche for an irresistible brunch experience.
- Ideal for Brunch Gatherings: Perfect for special occasions like family brunches, bridal showers, or holiday meals.
- Easy to Make Ahead: Prepare this dish in advance and simply reheat it when you’re ready to serve, making it a convenient option for busy mornings.
- Elegant Yet Simple: Minimal preparation time results in a dish that feels sophisticated and gourmet.
- Customizable: Feel free to swap in your favorite vegetables, use different proteins, or even make a crustless version to reduce carbs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 deep-dish 9-inch pie crust (store-bought or homemade)
- 6 large eggs
- ½ cup half-and-half or milk
- 1 cup shredded sharp white cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 3 green onions, thinly sliced
- 3 tablespoons chopped fresh chives
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- 5 ounces of Canadian bacon or ham, diced
- 1 cup cooked asparagus, chopped (optional)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- ½ cup melted unsalted butter
- Salt, to taste
Directions
- Preheat Oven and Prepare the Filling: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the eggs and half-and-half. Stir in the shredded cheddar cheese, grated Parmesan, green onions, fresh chives, salt, and black pepper. Fold in the diced Canadian bacon (or ham) and the cooked asparagus if using.
- Prepare the Pie Crust: Place the pre-baked pie crust into a deep 9-inch pie dish or tart pan. Pour the egg mixture into the crust, spreading it out evenly.
- Bake: Bake the quiche in the preheated oven for about 50–55 minutes, or until the center is just set and the top has turned golden brown. Let the quiche rest for at least 15 minutes before slicing to allow it to set fully.
- Make the Hollandaise Sauce: While the quiche is cooling, prepare the Hollandaise sauce. In a blender, combine the egg yolks, lemon juice, and Dijon mustard. Blend briefly, then slowly drizzle in the melted butter while the blender is running until the sauce thickens to a creamy consistency. Season with a pinch of salt.
- Serve: Drizzle the Hollandaise sauce generously over each slice of quiche, garnish with fresh herbs if desired, and serve while warm.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Spinach Benedict Quiche: Add sautéed spinach in place of or along with the asparagus for a vibrant variation.
- Crustless Quiche: For a lower-carb option, pour the filling into a greased pie dish without the crust and bake as directed.
- Smoked Salmon Benedict Quiche: Replace the Canadian bacon with flaked smoked salmon and top with capers for a seafood twist.
- Cheese Swaps: Swap out sharp cheddar for Gruyère, Swiss, or mozzarella to explore different flavor profiles.
- Mini Quiches: For individual servings, bake the mixture in muffin tins.
Storage and Reheating
- Refrigerator: Store any leftover quiche in the fridge for up to 4 days.
- Freezer: For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Reheating: To reheat, place the quiche in the oven at 350°F for 10-15 minutes or microwave individual slices for 1–2 minutes. For the Hollandaise sauce, it’s best served fresh, but you can keep it warm over a double boiler for up to 30 minutes.
Quiche à la Benedict
Ingredients
- 1 deep-dish 9-inch pie crust store-bought or homemade
- 6 large eggs
- ½ cup half-and-half or milk
- 1 cup shredded sharp white cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 3 green onions, thinly sliced
- 3 tablespoons chopped fresh chives
- ¼ teaspoon salt
- to taste black pepper
- 5 ounces Canadian bacon or ham, diced
- 1 cup cooked asparagus, chopped (optional)
- 3 egg yolks for Hollandaise sauce
- 1 tablespoon lemon juice
- ¼ teaspoon Dijon mustard
- ½ cup melted unsalted butter
- to taste salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk eggs and half-and-half together. Stir in cheddar, Parmesan, green onions, chives, salt, and pepper. Fold in Canadian bacon and cooked asparagus (if using).
- Place pie crust in a 9-inch pie dish and pour the filling into the crust.
- Bake for 50–55 minutes or until the center is just set and the top is golden. Let it rest for 15 minutes before slicing.
- While the quiche cools, make the Hollandaise: In a blender, combine egg yolks, lemon juice, and mustard. Blend briefly, then slowly drizzle in the melted butter with the blender running until thick and creamy. Season with salt.
- Drizzle Hollandaise over each slice of quiche and garnish with fresh herbs if desired. Serve warm.
Nutrition
Frequently Asked Questions (FAQs)
Can I Make This Quiche the Night Before?
Yes, you can bake the quiche the night before and refrigerate it overnight. Reheat gently before serving, and make the Hollandaise sauce fresh.
Can I Use Store-Bought Hollandaise?
While you can use store-bought Hollandaise sauce, homemade will add a fresher, more vibrant flavor to the dish.
Can I Make It Without a Crust?
Yes! If you prefer a crustless version, simply grease your dish well and bake as directed. It’s a perfect low-carb option.
How Do I Know When the Quiche is Done?
The quiche is done when the center is set and no longer jiggles when gently shaken. The top should be golden and slightly puffed.
Can I Use Different Cheese?
Definitely! Gruyère, Swiss, or mozzarella are excellent alternatives to sharp cheddar and will create a delicious flavor profile.
Is There a Shortcut for Hollandaise?
Yes! You can use a blender or food processor to make Hollandaise quickly and with minimal fuss.
What Pairs Well With This Dish?
Pair your Quiche à la Benedict with a fresh green salad, roasted potatoes, or a colorful fruit salad for a well-rounded brunch spread.
How Spicy Is This Dish?
The dish itself is not spicy, but you can easily spice up the Hollandaise sauce by adding a pinch of cayenne or a dash of hot sauce if you like some heat.
Can I Add Mushrooms or Other Vegetables?
Absolutely! Sauté any additional vegetables like mushrooms before adding them to the filling to reduce moisture and enhance their flavor.
Is It Okay to Use Ham Instead of Canadian Bacon?
Yes! You can substitute diced ham for Canadian bacon, and it will still taste just as delicious.
Conclusion
Quiche à la Benedict is the perfect balance of sophistication and simplicity, offering a delightful twist on two classic dishes. The buttery, flaky crust holds a rich and creamy filling, all crowned with luxurious Hollandaise sauce. Whether you’re hosting a brunch or simply indulging in a cozy meal, this dish is bound to impress and satisfy.
This recipe takes Quiche à la Benedict to new heights, offering versatility in both its ingredients and its preparation. It’s the ideal choice for any occasion, combining elegance and ease in one unforgettable dish. Enjoy this rich, flavorful quiche with a variety of sides, and feel free to experiment with different ingredients to make it your own!