Growing up, Sunday mornings were always an event in our household. My mom would be up early, whisking eggs and blending hollandaise, the aroma of toasted English muffins wafting through the kitchen. It didn’t matter if we had guests or it was just our family – Eggs Benedict was a weekly tradition that brought us all together around the table.
To this day, I can still picture my mom’s face as she’d carefully assemble each plate, meticulously layering the tender poached eggs, crisp Canadian bacon, and silky hollandaise. It was a labor of love, and we devoured it with reverence. But as the years passed, I realized recreating that signature dish at home could be a bit of a production.
That’s why I’m so excited to share this Eggs Benedict Quiche with Hollandaise Sauce recipe with you. It captures all the flavors we love, but with a fraction of the effort. In just 45 minutes – 15 minutes of prep and 30 minutes of cook time – you can have a brunch showstopper that will have your guests begging for seconds.
Table of Contents
Why This Eggs Benedict Quiche with Hollandaise Sauce Recipe Will Become Your Go-To
The Secret Behind Perfect Eggs Benedict Quiche with Hollandaise Sauce
The key to this recipe is in the technique. By baking the eggs in a pre-made pie crust, you get a fluffy, custard-like texture that’s the perfect vehicle for the rich hollandaise sauce. And the addition of toasted English muffin pieces throughout adds that classic Eggs Benedict crunch.
But the real genius lies in the hollandaise. Instead of the traditional stovetop method, which can be finicky and prone to breaking, this recipe uses melted butter to create a silky, creamy sauce that comes together in minutes. The result is a luxurious topping that complements the quiche perfectly, without all the fuss.
Essential Ingredients You’ll Need
- 1 pre-made pie crust: This store-bought shortcut saves time and ensures a flaky, golden-brown base for the quiche.
- 6 large eggs: The heart of the dish, these eggs create a rich, custardy filling.
- 1 cup heavy cream: This adds luxurious creaminess to the quiche.
- 1/2 cup unsalted butter, melted: The key to the easy hollandaise sauce.
- 1 teaspoon paprika: A subtle warmth that complements the eggs and hollandaise.
- 1/2 teaspoon salt, 1/4 teaspoon black pepper: Simple seasonings that let the flavors shine.
- 2 English muffins, toasted and cut into bite-sized pieces: These crisp, buttery bits add texture and that classic Eggs Benedict flavor.
- 1/4 cup freshly chopped chives: A bright, fresh garnish that ties everything together.
Step-by-Step Eggs Benedict Quiche with Hollandaise Sauce Instructions
Preparing Your Eggs Benedict Quiche with Hollandaise Sauce
With just 15 minutes of prep time and 30 minutes in the oven, this Eggs Benedict Quiche with Hollandaise Sauce is a true lifesaver for busy brunches. All you’ll need is a mixing bowl, a whisk, and a 9-inch pie plate.
1- Begin by preheating your oven to 375°F. Unroll the pre-made pie crust and gently press it into the pie plate, crimping the edges to create a decorative border.
2- In a large bowl, whisk together the 6 large eggs and 1 cup of heavy cream until well combined. Pour this custard mixture into the prepared pie crust.
3- Sprinkle the 2 toasted and chopped English muffins over the top of the quiche, ensuring an even distribution. This will create pockets of crunchy, buttery goodness throughout.
4- In a small bowl, whisk together the 1/2 cup of melted unsalted butter, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Drizzle this hollandaise sauce over the top of the quiche.
5- Bake the quiche for 30 minutes, or until the center is set and the edges are lightly golden. Allow it to cool for 5 minutes before slicing.
6- Garnish the Eggs Benedict Quiche with Hollandaise Sauce with the 1/4 cup of freshly chopped chives, then serve warm and enjoy!
Pro Tips for Success
- For the fluffiest, creamiest quiche, be sure to whisk the eggs and cream together thoroughly before pouring into the pie crust.
- Don’t be tempted to skip the toasted English muffin pieces – they add incredible texture and that signature Eggs Benedict flavor.
- When making the hollandaise sauce, be patient and whisk the melted butter in slowly to prevent it from breaking.
- Bake the quiche on the lower third of the oven rack to ensure the bottom crust cooks through and gets nice and crisp.
Serving and Storing Your Eggs Benedict Quiche with Hollandaise Sauce
Perfect Pairings for Eggs Benedict Quiche with Hollandaise Sauce
This Eggs Benedict Quiche with Hollandaise Sauce is the ultimate brunch centerpiece, serving 6 people generously. For the perfect spread, pair it with a fresh fruit salad, roasted breakfast potatoes, and a pitcher of freshly squeezed orange juice. Or, for a more indulgent affair, serve it alongside a platter of crispy bacon and sausage links.
Storage and Make-Ahead Tips
Luckily, this quiche holds up beautifully in the fridge for up to 4 days, making it a great make-ahead option. Simply cover it tightly with plastic wrap or foil and refrigerate. When ready to serve, reheat individual slices in the microwave for 1-2 minutes, or the whole quiche in a 325°F oven for 15-20 minutes until warmed through.
For longer-term storage, the unbaked quiche can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before baking as directed. The hollandaise sauce, on the other hand, doesn’t freeze well, so it’s best to make that fresh when serving.
Variations and Dietary Adaptations for Eggs Benedict Quiche with Hollandaise Sauce
Creative Eggs Benedict Quiche with Hollandaise Sauce Variations
- Swap the English muffins for cubed ham or Canadian bacon for a classic Eggs Benedict twist.
- Add sautéed spinach or roasted red peppers for a veggie-packed version.
- Try using a gluten-free pie crust to make this dish accessible to all.
- For a richer quiche, substitute half-and-half or whole milk for the heavy cream.
Making Eggs Benedict Quiche with Hollandaise Sauce Diet-Friendly
To lighten up this dish, you can use low-fat or non-dairy alternatives for some of the richer ingredients:
- Replace the heavy cream with an equal amount of unsweetened almond milk or cashew milk.
- Swap the melted butter in the hollandaise sauce for a plant-based butter substitute.
- For a gluten-free option, use a pre-made gluten-free pie crust or make your own.
- If you’re watching your carbs, skip the English muffin pieces and serve the quiche plain or with a sprinkle of parmesan cheese.
Frequently Asked Questions
Q: Can I use a homemade pie crust instead of a store-bought one?
A: Absolutely! A homemade crust will work just as well and add an extra layer of flavor. Just be sure to pre-bake it for 10-15 minutes before adding the filling to prevent a soggy bottom.
Q: How long does it take to make this Eggs Benedict Quiche with Hollandaise Sauce?
A: This recipe has a total time of 45 minutes – 15 minutes of prep and 30 minutes of cook time. The quick prep and hands-off baking make it a breeze to pull together.
Q: Can I make this quiche ahead of time?
A: Yes, this quiche holds up beautifully in the fridge for up to 4 days. Simply cover it tightly and refrigerate. When ready to serve, reheat individual slices in the microwave or the whole quiche in the oven.
Q: How many people does this Eggs Benedict Quiche with Hollandaise Sauce serve?
A: This quiche recipe is designed to serve 6 people generously. It makes a great centerpiece for a brunch gathering or can provide several servings for a smaller family.
Q: What if the hollandaise sauce breaks or curdles?
A: If your hollandaise sauce starts to separate or curdle, don’t panic! Quickly whisk in an ice cube or two to help emulsify it back together. You can also try whisking in a teaspoon of warm water to smooth it out.
Eggs Benedict Quiche with Hollandaise Sauce
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the ultimate brunch experience with this Eggs Benedict Quiche, featuring a flaky crust, perfectly cooked eggs, and a rich, velvety Hollandaise sauce that will elevate your taste buds.
Ingredients
– 1 pre-made pie crust
– 6 large eggs
– 1 cup heavy cream
– 1/2 cup unsalted butter, melted
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 English muffins, toasted and cut into bite-sized pieces
– 1/4 cup freshly chopped chives
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, heavy cream, melted butter, paprika, salt, and black pepper until well combined.
3. Gently fold in the toasted English muffin pieces.
4. Pour the egg mixture into the pre-made pie crust.
5. Bake for 30-35 minutes, or until the quiche is set and the crust is golden brown.
6. Remove the quiche from the oven and let it cool for 5-10 minutes.
7. Drizzle the quiche with the creamy Hollandaise sauce and garnish with the freshly chopped chives.
8. Serve the Eggs Benedict Quiche warm and enjoy!
Notes
For a richer Hollandaise sauce, you can use clarified butter instead of regular butter. Leftover quiche can be stored in the refrigerator for up to 3 days and reheated before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American
Conclusion
This Eggs Benedict Quiche with Hollandaise Sauce is the ultimate brunch showstopper, capturing all the classic flavors you love in a fraction of the time. With its fluffy, custard-like filling, crunchy English muffin bits, and silky hollandaise topping, it’s a dish that will have your guests raving.
The best part? It comes together in just 45 minutes, making it a total lifesaver for busy mornings. So the next time you’re planning a special brunch, give this recipe a try – I guarantee it will become your new go-to.
And don’t forget to let me know how it turns out! I’d love to hear your thoughts and see your creations. Happy brunching!
