Delicious Eggs Benedict Quiche with Hollandaise

Ever wanted to make eggs benedict for a crowd without the stress of poaching individual eggs and timing everything perfectly? I had the same struggle when hosting weekend brunches, especially when trying to serve everything hot and fresh at the same time. Between coordinating the hollandaise sauce and keeping those English muffins crispy, it was always a bit of a juggling act.

That’s where this eggs benedict quiche comes in – it takes all those classic flavors we love and turns them into a stress-free dish you can make ahead. Plus, the hollandaise sauce can be prepared while the quiche bakes, making the whole process so much more manageable for both casual family breakfasts and special gatherings.

What Kind of Eggs Should I Use?

For this quiche, regular large chicken eggs from the grocery store will work perfectly fine – no need to get fancy here. Fresh eggs will give you the best results, so check the date on your carton and try to use ones that aren’t close to expiring. Since this recipe calls for both whole eggs and egg yolks (for the hollandaise), you’ll want to make sure your eggs are at room temperature before starting – this helps them blend better and cook more evenly. If you’re pulling them straight from the fridge, just let them sit on the counter for about 30 minutes before you begin cooking. And here’s a helpful tip: when separating your eggs for the hollandaise, it’s easier to do it when they’re cold, so separate them first, then let them come to room temperature.

Options for Substitutions

This quiche recipe is pretty adaptable and here’s what you can swap out if needed:

• Pie crust: While a frozen crust is convenient, you can use a homemade pie crust or even try a hash brown crust for a fun twist. For a low-carb option, you can skip the crust entirely and just grease your pie dish well.
• Half-and-half: Feel free to use whole milk, heavy cream, or any combination of the two. For a lighter version, 2% milk works too, though the filling won’t be quite as rich.
• White cheddar cheese: Regular yellow cheddar works just fine here. You could also try Gruyere or Swiss cheese for a more traditional Eggs Benedict flavor.
• Canadian bacon/ham: These are pretty interchangeable. You could also use regular bacon (cooked and crumbled) or even smoked salmon for a different spin.
• Green onions and chives: If you’re out of either, you can use all of one or the other. Regular onions (finely diced and sautéed until soft) can work in place of green onions.
• Hollandaise ingredients: The egg yolks and butter are essential for real hollandaise sauce – these shouldn’t be substituted. However, you can use bottled lemon juice if fresh isn’t available, and regular yellow mustard can work in place of Dijon.

Watch Out for These Mistakes While Baking

The trickiest part of this recipe is getting the hollandaise sauce just right – if you add the melted butter too quickly or let the sauce get too hot, it can separate or become lumpy. To prevent this, whisk the egg yolks constantly while adding the butter in a very slow stream, and keep the heat low if using a double boiler method. Another common mistake is overbaking the quiche – you want to pull it out when it’s still slightly jiggly in the center (around 165°F), as it will continue cooking from residual heat and firm up as it cools. To avoid a soggy bottom crust, try blind baking your pie crust for about 10 minutes before adding the filling, and make sure to place the quiche on the bottom rack of your oven. For the best texture, let the quiche rest for 15-20 minutes before slicing – this allows the eggs to set completely and makes for cleaner, more beautiful slices.

What to Serve With Eggs Benedict Quiche?

Since this quiche is already packed with rich, breakfast-inspired flavors, I like to balance it out with some lighter sides. A simple mixed green salad with a light vinaigrette adds freshness and cuts through the richness of the hollandaise sauce. Fresh fruit like berries or melon chunks work great on the side, especially if you’re serving this for brunch. If you want to lean into the breakfast vibe, crispy hash browns or roasted breakfast potatoes make excellent companions – they’re perfect for soaking up any extra hollandaise sauce that might be on your plate!

Storage Instructions

Keep Fresh: Once your quiche has cooled completely, wrap it well or pop it in an airtight container. It’ll stay good in the fridge for up to 3 days. I recommend storing the hollandaise sauce separately in its own container – it’ll keep for about 2 days in the fridge.

Freeze: The quiche (without the hollandaise) freezes really well! Wrap it tightly in plastic wrap and then foil, and it’ll keep in the freezer for up to 2 months. Just remember that hollandaise sauce doesn’t freeze well, so it’s best to make that fresh when you’re ready to serve.

Reheat: To warm up your quiche, cover it with foil and pop it in a 325°F oven for about 15-20 minutes. If it’s frozen, let it thaw overnight in the fridge first. For the hollandaise, gently warm it in short bursts in the microwave, stirring between each burst, or use a double boiler on low heat.

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 80-90 g
• Fat: 130-150 g
• Carbohydrates: 100-110 g

Ingredients

For the quiche:

• 1/2 cup half-and-half (or heavy cream for richer texture)
• black pepper (freshly ground)
• 6 large eggs (room temperature)
• 1/4 tsp salt
• 1 cup grated sharp white cheddar cheese (freshly grated preferred)
• 3 tbsp chopped chives (fresh, finely minced)
• 3 green onions (white and light green parts, sliced into 1/4-inch rings)
• 1 frozen deep-dish 9-inch pie crust (thawed slightly for easier handling)
• 3 tbsp grated parmesan cheese
• 5 oz diced ham or canadian bacon (cut into 1/2-inch cubes)

For the hollandaise sauce:

• 1/4 tsp dijon mustard (I use Grey Poupon)
• salt (to taste)
• 1/2 cup melted unsalted butter (cooled slightly, about 110°F)
• 1 tbsp lemon juice (freshly squeezed)
• 3 large egg yolks (room temperature, separated carefully)

Step 1: Prepare Mise en Place and Preheat Oven

• 5 oz ham or canadian bacon
• 3 green onions
• 3 tbsp fresh chives
• 1 cup grated sharp white cheddar cheese
• 3 tbsp grated parmesan cheese

Preheat your oven to 350°F and lightly spray a 9-inch pie plate with cooking spray.

While the oven heats, remove the pie crust from the freezer to thaw slightly for easier handling—it should still be cold but pliable.

Dice the ham or Canadian bacon into 1/2-inch cubes, slice the green onions into 1/4-inch rings, and finely mince the fresh chives.

Measure out the grated cheddar and parmesan, and have all ingredients ready before you begin mixing.

This prep work ensures smooth assembly and prevents the filling from sitting too long before baking.

Step 2: Prepare the Quiche Custard Filling

• 6 large eggs
• 1/2 cup half-and-half
• 1 cup grated sharp white cheddar cheese
• 3 tbsp grated parmesan cheese
• 3 green onions
• 3 tbsp fresh chives
• 1/4 tsp salt
• black pepper
• 5 oz diced ham or canadian bacon

In a blender, combine the 6 room-temperature eggs and half-and-half, blending until smooth and well combined—about 30 seconds.

Add the grated cheddar and parmesan cheese, sliced green onions, minced chives, salt, and freshly ground black pepper.

Pulse the blender just until everything is evenly distributed; don’t overblend or you’ll incorporate too much air.

I prefer to add the ham last and fold it in gently by hand after blending to keep the pieces intact rather than breaking them up in the blender.

Step 3: Assemble and Bake the Quiche

• 1 frozen deep-dish 9-inch pie crust
• quiche custard filling from Step 2

Place the slightly thawed pie crust into the prepared pie plate, pressing it gently into the corners and up the sides.

Pour the custard filling from Step 2 into the crust, distributing the ham and green onions evenly.

Bake in the preheated 350°F oven for 50 minutes, until the top is golden brown and a knife inserted near the center comes out clean or with just a few moist crumbs—the residual heat will continue cooking the center slightly as it cools.

Step 4: Make the Hollandaise Sauce

• 3 large egg yolks
• 1 tbsp lemon juice
• 1/4 tsp dijon mustard
• 1/2 cup melted unsalted butter
• salt

While the quiche bakes (around the 40-minute mark), prepare the hollandaise to serve warm.

In a blender, combine the 3 room-temperature egg yolks, freshly squeezed lemon juice, and Dijon mustard.

Blend on low speed for about 10 seconds until combined.

With the blender still running on low, slowly drizzle in the melted butter (cooled to about 110°F) in a thin, steady stream—this emulsifies the sauce and prevents the eggs from scrambling.

Once all the butter is incorporated, season with salt to taste.

The sauce should be smooth, creamy, and pale yellow.

Step 5: Rest and Finish

Remove the quiche from the oven and let it cool for 15 minutes before serving—this allows the custard to set up completely and makes slicing much cleaner.

If your hollandaise has cooled below serving temperature, warm it gently in the microwave in 10-second intervals, stirring between each pulse until it reaches a warm, pourable consistency.

Never let hollandaise get too hot or the emulsion will break.

Step 6: Plate and Serve

• baked quiche from Step 3
• hollandaise sauce from Step 4

Slice the quiche into wedges and transfer to serving plates.

Spoon the warm hollandaise sauce generously over each slice, allowing it to pool slightly on the plate.

Serve immediately while the quiche is still warm and the hollandaise is at the perfect temperature.