This Eggs Benedict Quiche transforms the beloved brunch favorite into a rich, savory quiche baked with cheddar, Parmesan, and Canadian bacon, then topped with a velvety hollandaise sauce.
It’s a make-ahead friendly, crowd-pleasing dish perfect for weekend brunches, holidays, or special breakfasts.
Why You’ll Love This Recipe
All-in-one brunch bake – No poaching eggs required
Creamy and savory – With sharp cheddar and Canadian bacon
Classic hollandaise sauce – But simplified in a blender
Great for guests – Serves easily in slices
Freezer-friendly quiche base – Easy prep with a frozen crust
What You’ll Need (Ingredient Highlights)
Deep dish frozen pie crust – Use a 9-inch crust like Marie Callender’s
Eggs + half & half – For the creamy custard filling
Cheddar + Parmesan – Adds sharp and nutty flavor
Canadian bacon or ham – Classic Eggs Benedict flavor
Green onions + chives – For a fresh, herby bite
Butter, lemon, Dijon – The base of the silky hollandaise
Pro Tips Before You Start
Set your crust on a baking sheet – Easier to transfer and prevents spills
Use a food processor or blender – Ensures a smooth custard base
Let quiche rest before slicing – Helps it set and slice cleanly
Serve sauce warm – Microwave in short bursts if needed
Decorate with extra chives – Adds color and freshness
How to Make Eggs Benedict Quiche with Hollandaise Sauce
Step 1: Prep the Oven
Preheat oven to 350°F (175°C). Lightly spray a pie plate.
Step 2: Mix the Filling
Whisk 6 eggs with ½ cup half & half.
Stir in cheddar, Parmesan, ham, green onions, chives, salt, and pepper.
Mix until well combined.
Step 3: Assemble the Quiche
Place the frozen pie crust in a pie dish (optional, can use the original tin).
Set it on a baking sheet.
Pour in the egg mixture and arrange evenly.
Step 4: Bake
Bake for 50 minutes, or until puffed and golden with a just-set center.
Let cool for 15 minutes before slicing.
Step 5: Make the Hollandaise Sauce
In a blender, combine:
3 egg yolks
1 tbsp lemon juice
¼ tsp Dijon mustard
Blend until smooth, then slowly drizzle in ½ cup hot melted butter while blending until thick.
Season with salt. Thin with warm water if needed.
To reheat: Microwave in 15-second intervals, stirring in between.
What to Serve With Eggs Benedict Quiche
Roasted asparagus or baby potatoes – Savory and balanced
Fresh fruit salad – Light and refreshing contrast
Mimosas or coffee – Ideal brunch beverages
Side of toast or English muffin – Extra base for hollandaise
Variations / Substitutions
Use bacon or sausage – Swap meats to suit your taste
Make it vegetarian – Skip the meat, add spinach or mushrooms
Try Swiss or Gruyère – Instead of cheddar for a different flavor
Use cream instead of half & half – For a richer custard
Top with herbs – Parsley or thyme adds a fresh note
Storage & Make-Ahead Tips
Refrigerate – Store leftovers in an airtight container for up to 4 days
Reheat – Warm in the oven or microwave before serving
Make ahead – Bake quiche the day before, reheat and add sauce fresh
Freeze quiche – Without sauce, for up to 2 months
FAQs
Can I use store-bought hollandaise?
Yes, but homemade tastes much better and only takes minutes.
Do I need to thaw the pie crust?
No, use it frozen—just transfer carefully into your pie plate.
Can I make this crustless?
Yes! Grease the dish well and bake the filling directly.
Is the sauce spicy from mustard?
No—it just adds depth. You won’t taste it directly.
What’s the best way to serve this?
Warm with a generous drizzle of hollandaise on each slice.
Final Thoughts
This Eggs Benedict Quiche is everything you love about brunch in one beautiful, sliceable dish.
Rich, creamy, and topped with a golden hollandaise sauce, it’s easy to prep, bake, and serve.
Whether it’s Mother’s Day, Christmas morning, or a weekend brunch with friends, this recipe delivers every time.
Eggs Benedict Quiche with Hollandaise Sauce
Ingredients
Quiche Base:
- 1 frozen 9-inch deep-dish pie crust
- 6 large eggs
- ½ cup half & half
- 1 cup shredded cheddar
- 3 tbsp Parmesan
- 5 oz ham or Canadian bacon
- 3 green onions sliced
- 3 tbsp chives
- ¼ tsp salt
- Fresh cracked black pepper
Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ¼ tsp Dijon mustard
- ½ cup melted butter
- Salt to taste
Instructions
- Preheat oven to 350°F. Lightly spray pie plate.
- Whisk eggs and half & half. Stir in cheese, ham, onions, chives, salt, and pepper.
- Pour into frozen crust and bake 50 mins. Cool 15 mins.
- Blend egg yolks, lemon juice, mustard. Slowly add hot butter while blending. Season.
- Serve quiche slices with hollandaise.
- See full steps with tips & photos → https://wimpysdiner.net/eggs-benedict-quiche-with-hollandaise-sauce/
Notes
- For a richer quiche, substitute heavy cream for half & half.
- You can make the hollandaise in advance and reheat gently over a double boiler.
- Add sautéed spinach or asparagus to the filling for a veggie twist.
- Leftovers store well in the fridge for up to 3 days and reheat beautifully.
