Description
Quiche à la Benedict is a luxurious twist on the classic quiche, inspired by Eggs Benedict, featuring a flaky crust filled with Canadian bacon, poached eggs, and rich hollandaise sauce baked right in for an elegant brunch centerpiece.
Ingredients
Units
Scale
- 1 9-inch pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup shredded Swiss or Gruyère cheese
- 1/2 cup cooked and chopped Canadian bacon or ham
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
- 1/2 cup prepared hollandaise sauce (plus extra for serving)
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Blind bake for 10 minutes using pie weights or dried beans.
- Remove weights and bake for another 5 minutes until slightly golden. Let cool slightly.
- In a mixing bowl, whisk together eggs, half-and-half, salt, and pepper.
- Sprinkle Canadian bacon, cheese, and chives evenly into the crust.
- Pour the egg mixture over the fillings. Drizzle in 1/2 cup of hollandaise sauce, swirling lightly with a knife.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
- Cool for 10 minutes before slicing. Serve warm with extra hollandaise sauce if desired.
Notes
- You can use store-bought hollandaise or make your own from scratch.
- Let the quiche rest before cutting to help it set properly.
- Add sautéed spinach or asparagus for a veggie twist.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 210mg