Quiche à la Benedict is a decadent fusion of Eggs Benedict and quiche, featuring a flaky crust filled with Canadian bacon, asparagus, and creamy Hollandaise sauce for a luxurious brunch centerpiece.
1deep-dish 9-inch pie cruststore-bought or homemade
6largeeggs
½cuphalf-and-half or milk
1cupshredded sharp white cheddar cheese
3tablespoonsgrated Parmesan cheese
3green onions, thinly sliced
3tablespoonschopped fresh chives
¼teaspoonsalt
to tasteblack pepper
5ouncesCanadian bacon or ham, diced
1cupcooked asparagus, chopped (optional)
3egg yolksfor Hollandaise sauce
1tablespoonlemon juice
¼teaspoonDijon mustard
½cupmelted unsalted butter
to tastesalt
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.