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Eggs Benedict Quiche

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Eggs Benedict Quiche
Perfect for Dad's brunch on Father's Day!
Eggs Benedict Quiche
Course Main Meal
Prep Time 10 minutes
Cook Time 1+1/4 hours
Servings
Ingredients
Quiche:
Hollandaise Sauce:
Course Main Meal
Prep Time 10 minutes
Cook Time 1+1/4 hours
Servings
Ingredients
Quiche:
Hollandaise Sauce:
Eggs Benedict Quiche
Instructions
Quiche:
  1. Preheat oven to 180°C / 350°F.
  2. Roll pie crust out and fit into 23 cm pie dish.
  3. Trim any excess crust and flute the edges.
  4. Line the inside of the pie crust with parchment paper and fill with pie weights or pinto beans, making sure that weights are up against the sides of the pie crust.
  5. Bake the crust for about 20 minutes.
  6. Remove the weights and then bake for another 10 minutes.
  7. Remove from the oven and allow to cool.
  8. The crust will be golden.
  9. Prepare the egg mixture by adding the eggs to a large measuring cup.
  10. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups.
  11. Add the salt and pepper.
  12. Mix with a hand mixer to ensure the egg and cream mixture is light and frothy.
  13. Spread the diced bacon on the bottom of the pie crust.
  14. Pour the egg mixture on top.
  15. Bake in the moderate oven for about 45 to 50 minutes.
  16. The quiche will be slightly wobbly in just the centre.
  17. Allow to cool for about 20 minutes to room temperature.
  18. Quiche can be served warm, cold, or room temperature.
Hollandaise Sauce:
  1. Add the butter to a small saucepan and heat over low to medium heat.
  2. While the butter is melting add the egg yolks, lemon juice, salt and cayenne to blender (using the smaller jar for blender works better).
  3. Once the butter is just melted and starting to foam up remove from heat.
  4. Blend the egg mixture in the blender for about 10 or 15 seconds then start to drizzle the hot butter into the blender while blending.
  5. Be careful!
  6. Once the hot butter is all added to the blender continues to blend for an additional 10 or 15 seconds.
  7. Will then have a thick sauce.
  8. If too thick, thin out with a small amount of water.
  9. Adjust seasonings if more salt or pepper is preferred.
  10. Use hollandaise sauce immediately.
  11. Serve spooned over slices of the quiche.
  12. Garnish with parsley if desired.
Recipe Notes

Egg and cream combined to equal half a cup per egg.
To avoid scrambled eggs reheating hollandaise sauce, use the microwave. By doing it in 5 seconds increments and whisking, another 5 seconds and whisking, continue with that until the sauce is warm enough.

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