Eggs Benedict Quiche

Eggs Benedict Quiche: A Brunch Delight

As a busy working mom, finding time to create delicious and satisfying meals can sometimes feel like a Herculean task. But trust me, this Eggs Benedict Quiche recipe is a game-changer. It's not just incredibly flavorful – with its flaky crust, creamy egg custard, and savory Canadian bacon – it's also surprisingly quick and easy to make. The secret weapon? A perfectly smooth and decadent hollandaise sauce whipped up in the blender. Say goodbye to hours spent whisking over a double boiler! This recipe lets me reclaim my precious weekend mornings and still deliver a brunch masterpiece that impresses my family and any guests who might happen to be around. It's become a staple in our home, especially for special occasions and holidays.

What I love most about this recipe is its versatility. This quiche is just as fantastic served warm from the oven as it is cold the next day, making it perfect for meal prep. Picture this: a lazy Sunday morning, the aroma of warm quiche filling the kitchen. I slice it up, drizzle generously with that homemade hollandaise, and everyone gathers around the table, enjoying a truly special meal together. The whole process, from start to finish, feels surprisingly manageable, even when juggling work and family commitments.

Beyond the Brunch Table: While this quiche shines as a brunch star, its adaptability extends far beyond that. Imagine slicing it into smaller portions for a light lunch, or serving it as a unique addition to a picnic basket. Its richness and satisfying flavors also make it a fantastic addition to any holiday spread. I’ve even been known to grab a slice or two for a quick and satisfying dinner on busy weeknights.

The recipe itself is incredibly straightforward. The crust can be store-bought for ultimate convenience (I’m all about shortcuts when they’re available!), or you can use your own favorite recipe if you prefer. The egg custard comes together beautifully with a simple whisk, ensuring a smooth and creamy texture. The Canadian bacon adds a touch of saltiness that perfectly balances the richness of the eggs and cream, and the homemade hollandaise is the absolute star of the show. It's the little touches – the fresh parsley garnish, the perfectly golden crust – that elevate this dish from simple quiche to a truly memorable experience. I encourage you to try it and add your own personal touches to it.

The Hollandaise Hack: The blender hollandaise is a revelation. No more struggling with tempering eggs over a simmering pot of water. This method is significantly easier, yielding a wonderfully smooth and emulsified sauce every single time. The trick is to carefully drizzle in the hot, melted butter while the blender is running. It’s a little bit of a dance, but it’s so much easier than you might think, even on a busy morning! This method is a must-try.

Tips for Success:

• Don’t overbake the crust: You want it golden and crisp, but not burnt.
• Use fresh, high-quality ingredients: This will make all the difference in the flavor.
• Don’t overmix the egg mixture: A little bit of airiness is what you are looking for.
• Let the quiche cool slightly before slicing: This will help it hold its shape better.
• Adjust seasonings to your taste: Some people like a bit more salt or pepper.

This Eggs Benedict Quiche recipe isn’t just a dish; it’s a testament to the power of simple, flavorful ingredients and a little bit of creativity in the kitchen. It’s a recipe that nourishes both body and soul, allowing me to create a special moment for my family even amidst the chaos of everyday life. Try it and let me know what you think! You won’t be disappointed.

Step-by-step

• Preheat oven to 350 degrees.
• Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
• Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 20 minutes.
• Remove the weights and then bake for another 10 minutes.
• Remove from the oven and allow to cool. The crust will be golden.
• Prepare the egg mixture by adding the eggs to a large measuring cup. 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. Add the salt and pepper.
• Mix with a hand mixer to ensure the egg and cream mixture is light and frothy.
• Spread the diced canadian bacon on the bottom of the pie crust. Pour the egg mixture on top.
• Bake at 350 degrees for about 45-50 minutes. The quiche will be slightly wobbly in just the center.
• Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.
• Add the butter to a small saucepan and heat over low to medium heat.
• While the butter is melting add the egg yolks, lemon juice, salt and cayenne to blender (I found using the smaller jar for my blender worked better since the blades are able to get the small amounts easier).
• Once the butter is just melted and starting to foam up remove from heat.
• Blend the egg mixture in the blender for about 10-15 seconds then start to drizzle the hot butter into the blender while blending. Be careful!
• Once the hot butter is all added to the blender continues to blend for an additional 10-15 seconds. You will have a thick sauce. If too thick you can thin out with a small amount of water. You can also adjust seasonings if you prefer more salt or pepper.
• Use hollandaise sauce immediately. Serve spooned over slices of the quiche. Garnish with parsley if desired.