Eggs Benedict Quiche with Hollandaise Sauce Recipe

There are mornings when you crave something truly special, something that elevates the humble breakfast to a celebratory brunch. For my family, that craving is often answered by the delightful Eggs Benedict Quiche. We stumbled upon this recipe a few years ago when looking for a crowd-pleasing dish for Easter brunch, and it has since become a beloved staple. The combination of the creamy, rich hollandaise, the savory ham, and the perfectly set quiche filling, all reminiscent of classic Eggs Benedict, but in a shareable, effortless format, is simply irresistible. Even my notoriously picky eaters devour every slice, and the compliments always pour in. It’s a dish that feels indulgent yet surprisingly easy to prepare, perfect for impressing guests or simply treating your loved ones to a weekend breakfast that feels like a luxurious escape. This Eggs Benedict Quiche isn’t just a recipe; it’s a guaranteed crowd-pleaser and a new family favorite waiting to happen.

Ingredients

This recipe is divided into two main components: the Eggs Benedict Quiche and the Hollandaise Sauce. While both are essential for the complete Eggs Benedict Quiche experience, you can prepare them separately and combine them just before serving for optimal freshness. Using high-quality ingredients will significantly enhance the flavor and texture of your final dish.

For the Eggs Benedict Quiche:

• For the Crust:
  • 1 (14.1 ounce) package refrigerated pie crusts (or your favorite homemade pie crust recipe) – Using pre-made crusts saves time and effort, but homemade crust adds a personal touch. Ensure the crust is a good quality, all-butter crust for the best flavor and flakiness.
• For the Quiche Filling:
  • 6 large eggs – Use fresh, high-quality eggs for the best flavor and richness. Large eggs are standard for most recipes, ensuring the correct ratio of egg to other ingredients.
  • 1 cup heavy cream – Heavy cream is crucial for the creamy texture of the quiche filling. Do not substitute with milk or half-and-half, as they will result in a less rich and less set quiche.
  • 1/2 cup whole milk – The addition of whole milk lightens the heavy cream slightly while still maintaining a creamy consistency. You can adjust the ratio of cream to milk to your preference, but this balance provides a perfect texture.
  • 1 cup shredded Gruyere cheese – Gruyere cheese is the classic choice for quiche due to its nutty and slightly sweet flavor that melts beautifully. You can substitute with other cheeses like Swiss, Fontina, or a combination, but Gruyere provides the most authentic flavor.
  • 1/2 cup cooked ham, diced – Use good quality cooked ham, such as Black Forest ham or Virginia ham, for the best flavor. Dicing the ham ensures even distribution throughout the quiche. You can also use Canadian bacon or prosciutto as alternatives.
  • 1/4 cup chopped fresh chives – Fresh chives add a delicate oniony flavor and a pop of color to the quiche. You can substitute with fresh parsley or green onions if chives are unavailable, but chives are the most classic and complementary herb.
  • 1 tablespoon Dijon mustard – Dijon mustard adds a subtle tang and depth of flavor to the quiche filling, complementing the richness of the cheese and cream. Use a good quality Dijon mustard for the best flavor.
  • 1/2 teaspoon salt – Salt enhances the flavors of all the ingredients. Adjust the amount of salt to your taste, considering the saltiness of the ham and cheese.
  • 1/4 teaspoon black pepper – Freshly ground black pepper adds a touch of spice and complexity to the quiche. Adjust the amount to your preference.

For the Hollandaise Sauce:

• 4 large egg yolks – Use fresh, high-quality egg yolks for the hollandaise sauce. The yolks are the base of the sauce, providing richness and emulsifying power. Ensure no egg white gets into the yolks as it can hinder emulsification.
• 1 tablespoon fresh lemon juice – Fresh lemon juice is essential for the bright, tangy flavor of hollandaise sauce. Use freshly squeezed lemon juice, not bottled, for the best flavor. You can also use white wine vinegar as a substitute, but lemon juice is more traditional.
• 1/2 teaspoon Dijon mustard – Dijon mustard acts as an emulsifier and adds a subtle tang to the hollandaise sauce, complementing the richness of the butter and egg yolks. Use a good quality Dijon mustard.
• 1/4 teaspoon salt – Salt enhances the flavors of the hollandaise sauce. Adjust the amount to your taste.
• 1/4 teaspoon white pepper – White pepper is traditionally used in hollandaise sauce for its subtle flavor and to avoid black specks in the sauce. You can substitute with black pepper if white pepper is unavailable, but white pepper is preferred for visual appeal.
• 1 cup (2 sticks) unsalted butter, melted and hot – Use high-quality unsalted butter for the best flavor in hollandaise sauce. Melt the butter until it is hot but not boiling. Clarified butter (ghee) is even better as it reduces the water content and enhances the sauce’s texture and stability.
• Pinch of cayenne pepper (optional) – Cayenne pepper adds a subtle warmth and depth of flavor to the hollandaise sauce. It is optional but recommended for a slightly more complex flavor profile.

Instructions

This recipe involves making both the quiche and the hollandaise sauce. It’s best to start with the quiche as it needs baking time, and you can prepare the hollandaise sauce while the quiche is baking or just before serving to ensure it’s warm and fresh.

Making the Eggs Benedict Quiche:

1. Preheat Oven and Prepare Crust: Preheat your oven to 375°F (190°C). If using refrigerated pie crusts, remove them from the refrigerator and let them sit at room temperature for about 15 minutes to soften slightly. Unroll one pie crust and gently fit it into a 9-inch pie dish. Trim and crimp the edges as desired. If using homemade crust, roll it out and fit it into the pie dish.
2. Blind Bake Crust (Optional but Recommended): For a crispier crust, especially if you are making the quiche ahead of time, blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes until the crust is lightly golden. Let cool slightly before filling. Blind baking prevents the crust from becoming soggy from the wet quiche filling and ensures a perfectly cooked base.
3. Prepare Quiche Filling: In a large bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Add the shredded Gruyere cheese, diced ham, chopped chives, Dijon mustard, salt, and black pepper. Stir gently to ensure all ingredients are evenly distributed. Whisking the eggs, cream, and milk together first ensures a smooth and homogeneous base for the quiche filling. Evenly distributing the other ingredients ensures every slice of quiche is flavorful.
4. Assemble and Bake the Quiche: Pour the quiche filling into the prepared pie crust. Spread the filling evenly. Bake in the preheated oven for 40-50 minutes, or until the quiche is set and the center is no longer jiggly but slightly firm to the touch. The top should be lightly golden brown. Baking time may vary depending on your oven and the depth of your pie dish. Check for doneness by gently shaking the pie dish – the center should be mostly set but still have a slight wobble.
5. Cool Slightly: Once baked, remove the quiche from the oven and let it cool slightly in the pie dish for at least 10-15 minutes before slicing and serving. This allows the quiche to set further and makes it easier to slice neatly. Allowing the quiche to cool slightly prevents it from falling apart when sliced and also makes it safer to handle.

Making the Hollandaise Sauce (Classic Method):

1. Prepare a Double Boiler (or Improvise): Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Alternatively, you can use a heatproof bowl directly over a saucepan with very low heat, being careful not to let the bowl get too hot. A double boiler provides gentle, indirect heat, which is crucial for making hollandaise sauce without scrambling the egg yolks. Gentle heat allows the sauce to emulsify slowly and smoothly.
2. Whisk Egg Yolks, Lemon Juice, and Mustard: In the heatproof bowl of the double boiler, combine the egg yolks, lemon juice, Dijon mustard, salt, and white pepper. Whisk vigorously until the mixture is pale yellow and slightly thickened. Whisking these ingredients together at the beginning helps to incorporate air and create a stable base for the emulsion. The lemon juice and mustard also help to prevent the yolks from scrambling.
3. Slowly Drizzle in Melted Butter: Gradually drizzle the hot, melted butter into the egg yolk mixture, whisking constantly and vigorously. Start with a very slow drizzle, adding just a teaspoon at a time, and whisking until each addition is fully incorporated before adding more. As the sauce emulsifies, you can gradually increase the speed of the butter drizzle. Continue whisking until all the butter is incorporated and the sauce is thick, smooth, and glossy. This is the most crucial step for making hollandaise sauce. Adding the butter too quickly can cause the emulsion to break (separate). Slow and steady wins the race here. Constant whisking is essential to create and maintain the emulsion.
4. Adjust Seasoning and Consistency: Once all the butter is incorporated, taste the hollandaise sauce and adjust seasoning with additional salt, lemon juice, or cayenne pepper to your liking. If the sauce is too thick, you can thin it out with a teaspoon of warm water at a time, whisking until smooth. If it’s too thin, you can continue whisking over the double boiler for a few more seconds to thicken it, but be careful not to overheat it. Seasoning and consistency are key to a perfect hollandaise sauce. Adjust to your personal preference. Hollandaise sauce is best served immediately, but you can keep it warm for a short period by placing the bowl over very warm (not simmering) water and whisking occasionally.

Nutrition Facts

(Approximate values per serving, assuming 8 servings per quiche and 2 tablespoons of hollandaise sauce per serving. These are estimates and can vary based on ingredient brands and specific preparation methods.)

• Serving Size: 1 slice of Eggs Benedict Quiche with approximately 2 tablespoons of Hollandaise Sauce
• Calories per serving: Approximately 450-550 calories
  • Quiche (slice): Approximately 350-450 calories
  • Hollandaise Sauce (2 tablespoons): Approximately 100-150 calories

Breakdown of Macronutrients (per serving, estimated):

• Fat: 35-45 grams (primarily from butter, cream, cheese, and egg yolks)
• Saturated Fat: 20-25 grams (high due to butter, cream, and cheese)
• Cholesterol: 250-350 mg (high due to egg yolks and butter)
• Sodium: 400-600 mg (varies based on ham and cheese)
• Carbohydrates: 10-15 grams (primarily from crust and milk)
• Protein: 15-20 grams (from eggs, ham, and cheese)

Important Notes:

• These are estimations and should be used as a general guide.
• The Eggs Benedict Quiche with Hollandaise Sauce is a rich and calorie-dense dish, primarily due to the butter, cream, and cheese.
• It provides a good source of protein and some calcium.
• Consider serving smaller portions or pairing it with lighter sides to balance the meal.
• For more accurate nutritional information, you can use online recipe analyzers and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30-40 minutes (includes preparing crust, chopping ingredients, and making quiche filling and hollandaise sauce)
• Cook Time: 40-50 minutes (for baking the quiche)
• Total Time: 1 hour 10 minutes – 1 hour 30 minutes

Breakdown of Time:

• Crust Preparation (if homemade): 15-20 minutes (plus chilling time if required by your recipe)
• Ingredient Prep (chopping, measuring): 15-20 minutes
• Quiche Filling Preparation: 5-10 minutes
• Hollandaise Sauce Preparation: 10-15 minutes (can be done while quiche bakes or just before serving)
• Baking Time: 40-50 minutes
• Cooling Time: 10-15 minutes

Tips to Save Time:

• Use pre-made pie crusts to significantly reduce prep time.
• Prepare the hollandaise sauce while the quiche is baking to multitask.
• Dice the ham and chop the chives in advance.
• If making homemade crust, consider making it the day before.

How to Serve

Eggs Benedict Quiche with Hollandaise Sauce is a versatile dish that can be served for brunch, lunch, or even a light dinner. Here are some serving suggestions to enhance your meal:

• Classic Brunch:
  • Serve warm slices of Eggs Benedict Quiche topped generously with freshly made Hollandaise Sauce.
  • Garnish with a sprinkle of fresh chives or chopped parsley for visual appeal and a fresh herb note.
  • Consider adding a poached egg on top of each slice for an extra layer of Eggs Benedict authenticity and richness.
• Side Dish Pairings:
  • Fresh Fruit Salad: A light and refreshing fruit salad with berries, melon, and grapes provides a bright counterpoint to the richness of the quiche and hollandaise.
  • Mixed Greens Salad: A simple salad with mixed greens, a light vinaigrette, and perhaps some shaved vegetables like cucumbers or carrots adds freshness and fiber to the meal.
  • Roasted Asparagus: Tender roasted asparagus spears, lightly seasoned with olive oil, salt, and pepper, offer a savory and slightly bitter vegetable side that complements the quiche beautifully.
  • Breakfast Potatoes or Hash Browns: For a more substantial brunch, serve with crispy breakfast potatoes or hash browns.
  • Smoked Salmon or Bacon: Enhance the savory breakfast theme by serving alongside slices of smoked salmon or crispy bacon.
• Serving Occasions:
  • Weekend Brunch: Perfect for leisurely weekend brunches with family and friends.
  • Holiday Brunch: An elegant and crowd-pleasing dish for Easter, Mother’s Day, or Christmas brunch.
  • Special Occasions: Serve for birthdays, anniversaries, or any celebration that calls for a special breakfast or brunch.
  • Potlucks and Gatherings: Quiche is easy to transport and serve at potlucks and gatherings.
• Serving Temperature:
  • Serve the Eggs Benedict Quiche warm or at room temperature. It can be enjoyed hot from the oven or slightly cooled.
  • Hollandaise sauce is best served warm, freshly made, or kept warm in a double boiler. Avoid serving cold hollandaise sauce as it can become congealed.
• Plating and Presentation:
  • Slice the quiche into even wedges and arrange them attractively on a serving platter.
  • Drizzle a generous amount of hollandaise sauce over each slice just before serving.
  • Garnish with fresh herbs and consider adding a sprinkle of paprika for color.

Additional Tips for Eggs Benedict Quiche Success

Here are 5 helpful tips to ensure your Eggs Benedict Quiche turns out perfectly delicious every time:

1. Don’t Overbake the Quiche: Overbaking is the most common mistake with quiches. Bake the quiche until the center is just set and slightly jiggly, not firm and dry. It will continue to set as it cools. Overbaked quiche can be dry and rubbery. Check for doneness by gently shaking the pie dish; the edges should be set, and the center should have a slight wobble.
2. Use Cold Ingredients for Hollandaise Sauce (Except Butter): While the butter needs to be hot, ensure your egg yolks and lemon juice are at room temperature or slightly chilled. This helps in creating a stable emulsion. Cold yolks help to slow down the cooking process and give you more control over the emulsification.
3. Whisk Vigorously and Patiently for Hollandaise: Making hollandaise sauce requires constant and vigorous whisking, especially when drizzling in the hot butter. Patience is key. Drizzle the butter slowly and whisk continuously until the sauce emulsifies and thickens. Don’t rush this step.
4. Seasoning is Crucial: Taste and season both the quiche filling and the hollandaise sauce adequately. Salt, pepper, and lemon juice are essential for balancing the richness and flavors. Taste at each stage and adjust seasoning to your preference. Don’t be afraid to be generous with seasoning, especially salt, as it enhances all the other flavors.
5. Make Ahead Components (Partial Prep): You can prepare components of this recipe ahead of time to streamline the process on the day of serving. The pie crust can be made or blind baked a day in advance. The quiche filling can be mixed (without the eggs and cream) and stored in the refrigerator overnight. However, hollandaise sauce is best made fresh just before serving for optimal flavor and texture. Do not prepare the hollandaise sauce ahead of time as it is difficult to reheat successfully.

FAQ Section: Eggs Benedict Quiche with Hollandaise Sauce

Q1: Can I make the Eggs Benedict Quiche ahead of time?

A: Yes, you can prepare the Eggs Benedict Quiche ahead of time. It can be baked a day in advance and stored in the refrigerator. Reheat gently in a low oven (around 300°F or 150°C) until warmed through, or serve it at room temperature. The crust may soften slightly upon refrigeration, but the flavor will still be excellent. However, it’s best to make the hollandaise sauce fresh just before serving for the best quality.

Q2: Can I freeze Eggs Benedict Quiche?

A: While technically you can freeze quiche, it is not highly recommended for this particular recipe due to the hollandaise sauce element and the potential for texture changes in the quiche filling and crust upon thawing. The hollandaise sauce should never be frozen. If you must freeze the quiche, freeze it after baking and cooling completely, without the hollandaise sauce. Thaw it in the refrigerator overnight and reheat gently in the oven. Be aware that the texture might be slightly different after freezing and thawing.

Q3: What if my Hollandaise Sauce breaks or separates?

A: Hollandaise sauce can sometimes separate (break) if the butter is added too quickly, the sauce gets too hot or too cold, or if it’s not whisked vigorously enough. If your sauce breaks, don’t panic! You can often rescue it. Try whisking in a tablespoon of ice water or another egg yolk. Whisk vigorously and continuously as you add the ice water or yolk. This can sometimes help to re-emulsify the sauce. Prevention is key: add butter slowly and whisk constantly.

Q4: Can I use a different type of cheese instead of Gruyere?

A: Yes, you can substitute Gruyere cheese with other cheeses. Good alternatives include Swiss cheese, Fontina, Jarlsberg, or a combination of these. Each cheese will impart a slightly different flavor profile. Gruyere is classic for quiche due to its nutty and slightly sweet flavor and excellent melting properties, but feel free to experiment with your favorite melting cheeses.

Q5: Is there a way to make a lighter version of this recipe?

A: While Eggs Benedict Quiche with Hollandaise Sauce is inherently a rich dish, you can make some modifications to lighten it slightly. You could substitute half-and-half for some of the heavy cream (though it will affect the richness and set of the quiche slightly). You could also use less cheese or a lower-fat cheese option. For the hollandaise sauce, while it’s difficult to significantly reduce fat without compromising the sauce, using clarified butter (ghee) can make it slightly lighter in terms of water content and potentially easier to digest. However, keep in mind that reducing the fat content will alter the classic flavor and texture of both the quiche and the hollandaise sauce.

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