Description
Quiche a la Benedict is a creative twist on two brunch classics—quiche and eggs Benedict—featuring a flaky crust, savory Canadian bacon, poached eggs, and a luscious hollandaise-inspired custard.
Ingredients
Units
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 6 large eggs
- 1 cup half-and-half or heavy cream
- 1/2 cup hollandaise sauce (prepared or homemade)
- 1 cup chopped Canadian bacon or ham
- 1/2 cup shredded Swiss or Gruyère cheese
- 1 tablespoon chopped fresh chives (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and par-bake for 10 minutes. Let cool slightly.
- In a mixing bowl, whisk together eggs, half-and-half, hollandaise sauce, salt, and pepper until well combined.
- Layer Canadian bacon and cheese evenly into the cooled crust.
- Pour the egg mixture over the filling and sprinkle with chives if using.
- Bake for 35–40 minutes or until the center is just set and the top is lightly golden.
- Let quiche cool for 10 minutes before slicing and serving warm.
Notes
- Use a homemade hollandaise for the richest flavor.
- Serve with a light salad or roasted asparagus for a full brunch experience.
- Can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 215mg