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Easy Eggs Benedict Quiche Recipe with Canadian Bacon and Hollandaise

Easy Eggs Benedict Quiche

This savory quiche combines Canadian bacon, Swiss cheese, and a creamy egg custard in a flaky pie crust. Spoon prepared hollandaise sauce over each slice just before serving for classic Eggs Benedict flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Quiche
  • 1 9-inch crust Refrigerated unbaked pie crust
  • 6 ounces Canadian bacon, diced
  • 1 cup Shredded Swiss cheese
  • 4 eggs Large eggs
  • 1 1/2 cups Half-and-half
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
Topping
  • 1 package Prepared hollandaise sauce mix
  • As desired Fresh chives, chopped

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Fit the refrigerated pie crust into a 9-inch pie plate and crimp or flute the edge.
  2. For a crisper bottom crust, blind-bake the empty crust at 350°F for about 8 to 10 minutes, especially when using a glass pie plate. Let it cool slightly before adding the filling.
  3. Scatter the diced Canadian bacon and shredded Swiss cheese evenly over the crust.
  4. Whisk the eggs, half-and-half, salt, and black pepper in a bowl until smooth and well blended. Pour the custard evenly over the Canadian bacon and cheese.
  5. Bake for 40 to 45 minutes, until the center is nearly set and a knife inserted near the center comes out clean. The middle should have only a slight wobble.
  6. Let the quiche stand for about 10 minutes before slicing. This allows the custard to finish setting and helps produce cleaner wedges.
  7. Prepare the hollandaise sauce mix according to the package directions while the quiche rests or just before serving. Spoon the warm sauce over each serving and garnish with chopped fresh chives if desired.

Notes

Add hollandaise just before serving rather than baking it with the quiche, since prolonged oven heat can cause the sauce to separate or become oily. Canadian bacon may be replaced with diced ham, Gruyère may replace Swiss cheese, and whole milk may replace half-and-half for a slightly less rich result. A from-scratch hollandaise can be made with 3 egg yolks, 1 tablespoon lemon juice, 1/2 cup melted butter, 1/4 teaspoon salt, and a pinch of cayenne.