Eggs Benedict Quiche

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Eggs Benedict Quiche

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 1 quiche

Serving Size: 1/8 of quiche

Calories per serving: 350

Fat per serving: 18 g

Carbs per serving: 8 g

Protein per serving: 9 g


Eggs Benedict Quiche


  • 1 unbaked pie crust
  • 5 large eggs
  • 1/2 cup skim milk
  • 1/4 tsp salt
  • 1/4 tsp mustard powder
  • 1/2 tsp freshly cracked black pepper
  • 1 green onion
  • 1 package Canadian bacon (8-10 slices)
For the Hollandaise Sauce:
    • 3 large egg yolks
    • 1 tbsp lemon juice
    • 1/4 tsp dijon mustard
    • Cayenne pepper to taste
    • 1/2 cup butter, melted
    • Flat leaf parsley (optional)


  1. Preheat oven to 350° F. Add unbaked pie crust to a 9" pie dish.
  2. Finely chop green onion and cut Canadian bacon into small squares. Spread onions and Canadian bacon pieces evenly over the bottom of the pie crust.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
  4. Bake for 40-45 minutes or until the eggs are completely set. Remove from oven and cool for 5 minutes before cutting into 8 slices.
To prepare the hollandaise sauce:
  1. Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
  2. Heat butter in a microwave-safe dish until melted, about 1 minute.
  3. While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
  4. Serve over warm quiche. Top with finely chopped parsley.


Nutrition calculations include hollandaise sauce.

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