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

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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