When I first tried making this Delightful Eggs Benedict Quiche, I was honestly a little intimidated. I mean, how can you merge a brunch classic into a quiche without losing the essence of either? But after some trial and error—and maybe a minor battle with a stubborn pie crust—I found the perfect balance. You won’t believe how easy it is to pull off. Ready to roll up your sleeves and impress your guests? Let’s get started.
Why You’ll Love This Recipe
If you’ve ever fallen in love with the rich, creamy goodness of traditional Eggs Benedict, then let me tell you, this Eggs Benedict Quiche is about to become your new favorite brunch dish.
Imagine the glorious union of crispy pie crust, savory Canadian bacon, and that luscious custardy egg mixture. I mean, what could be better? It’s the ultimate mix of flavors, and trust me, your taste buds will be throwing a party.
Plus, it’s super easy to whip up, even if you’re like me and can barely toast bread without setting off smoke alarms.
Whether it’s a fancy brunch or just a lazy Sunday, this eggs benedict quiche will impress everyone, including your in-laws. They’ll never guess how simple it is.
Equipment List
When it comes to whipping up this delightful Eggs Benedict Quiche, having the right tools in your kitchen makes all the difference.
First, you’ll need a trusty pie dish. I always use my favorite glass one—it’s like my baking buddy.
A mixing bowl is essential for whisking those eggs and cream together, and a whisk, of course, makes it a breeze.
Don’t forget a sharp knife for chopping the Canadian bacon, and a blender for that silky hollandaise sauce.
A measuring cup and spoons help keep your ingredients on point.
Finally, an oven mitt is a must—trust me, you don’t want to play hot potato with that quiche.
Also, having some mason jars with lids on hand can be great for storing leftover quiche or meal prep ingredients.
With these tools, you’re all set to plunge into quiche-making bliss.
Our Ingredients
If you’re ready to bring a bit of brunch magic into your kitchen, let’s talk about the ingredients you’ll need for this delightful Eggs Benedict Quiche.
You’ll find that with just a handful of fresh ingredients, you can create something truly comforting and delicious. Envision this: a buttery crust, savory Canadian bacon, fluffy eggs, and a drizzle of rich hollandaise sauce.
It’s like the breakfast of champions—who wouldn’t want to immerse themselves in that on a lazy weekend?
Now, here’s the rundown of what to gather for your quiche masterpiece:
- 1 press-in pie crust
- 8 oz Canadian bacon, chopped
- 6 large eggs
- ½ cup heavy whipping cream
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
For the Blender Hollandaise, you’ll need:
- 2 egg yolks
- 2 tsp lemon juice
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- ⅛ tsp cayenne pepper
- Chopped parsley (for garnish)
When it comes to ingredients, freshness really matters. Using high-quality Canadian bacon can elevate the flavors—nobody wants that sad, rubbery stuff, right?
And do consider splurging just a little with that heavy cream; trust me, it makes the quiche creamy and dreamy.
Oh, and if you’re feeling adventurous, try adding some chopped spinach or tomatoes for an extra pop of flavor and color.
Let your creativity shine! Remember, cooking’s about experimenting—and hey, the worst that could happen is you end up with a funny dinner story.
Step-by-Step Instructions
Making this Eggs Benedict Quiche is a delightful way to elevate your brunch game. Mixing the batter is quick and simple—just follow these easy steps to create a delicious and creamy quiche that’s perfect for any occasion. Let’s plunge into it!
1. Preheat the oven to 325°F. This is the perfect temperature for a gently baked quiche that’ll set just right, so don’t skip this step.
While the oven warms up, grab your 1 press-in pie crust and press it firmly into your quiche dish. Bake it for about 12 minutes until it’s lightly golden. A little golden action goes a long way.
2. Spread 8 oz of chopped Canadian bacon** evenly over the baked crust**. You want that savory goodness to be all throughout your quiche.
Next, in a mixing bowl, whisk together 6 large eggs**, ½ cup of heavy whipping cream, 2 minced cloves of garlic, 1 tsp of salt, and ½ tsp of pepper. Just think about how creamy and dreamy** this will be.
Pour this lovely mixture over the bacon, letting it fill up every nook and cranny.
3. Bake the quiche for 30–40 minutes, or until it’s just set. You’re looking for a slight jiggle in the middle but not a total wobble; it should feel firm to the touch. If it starts turning too brown on top, you can cover it loosely with foil!
4. While that deliciousness is baking, let’s make the Blender Hollandaise. First, blend together 2 egg yolks, 2 tsp lemon juice, and ¼ tsp salt for about 15 seconds.
It’s kind of satisfying to watch it come together, isn’t it? With the blender still running (this is key), slowly drizzle in ¼ cup of melted unsalted butter**** until the sauce thickens. Then add just a pinch of ⅛ tsp cayenne pepper for a little kick.
5. Once your quiche is done baking, take it out and let it cool for a few minutes.
Then drizzle your freshly made hollandaise sauce on top and sprinkle a bit of chopped parsley for that gorgeous touch. Oh, it looks and smells divine already!
Now, let it cool a bit before you take a bite—nobody wants a burned tongue. Take a moment to appreciate your masterpiece, and remember, you’ve just created something worthy of a brunch café right in your kitchen! Enjoy every savory, creamy bite.
Additionally, having the right professional baking equipment can make your cooking experience even more enjoyable and efficient.
Tips & Variations
While you might think a quiche is a fancy dish reserved for special occasions, let me assure you that it doesn’t have to feel that way.
If you’re like me and prefer a little spontaneity, consider experimenting with different veggies. Spinach or sautéed mushrooms? Count me in. You can also swap the Canadian bacon for crumbled sausage or even a meat-free option like smoked tofu, if you’re feeling adventurous.
And don’t forget the cheese! A bit of sharp cheddar or creamy goat cheese can elevate your quiche game.
Trust me, my first attempt was a glorious mess, but now it’s a family favorite.
How to Serve?
Serving your Eggs Benedict quiche is as delightful as making it. Once you’ve patiently let it cool, slice it into glorious wedges. I often leave it on the counter to strike a pose—it’s just that pretty!
When plating, drizzle that luscious hollandaise sauce over the quiche like you’re an artist, creating a masterpiece. Want to impress? Sprinkle some chopped parsley on top for that pop of color.
I dare you to find a breakfast or brunch dish that rivals this. It’s perfect for gatherings, and folks will be asking for seconds.
Storage & Reheating Guide
How does one keep a delicious Eggs Benedict quiche fresh without sacrificing its delightful taste?
First off, I recommend letting the quiche cool completely before you store it. Trust me, I’ve learned the hard way—no one enjoys a soggy crust.
Once cooled, wrap it tightly in plastic wrap or pop it in an airtight container. It’ll stay fresh in the fridge for up to three days.
When it’s time to reheat, a good approach is the oven—about 350°F for 15-20 minutes. Microwaving can turn it rubbery, and nobody wants that.
Just picture yourself biting into a perfectly warmed slice, with flavors still dancing. A simple reheat can make your leftovers taste almost as good as fresh, and that’s what we’re aspiring for, right? Additionally, using soup freezer containers for long-term storage can help maintain the quality of your quiche for an even more extended period.
Final Thoughts
As I wrap up this delightful journey into the world of Eggs Benedict Quiche, I can’t help but feel a warmth inside, knowing you’re just a few steps away from creating this dish in your own kitchen.
Imagine the smiles on faces when that golden quiche comes out of the oven, beckoning everyone to partake. The rich hollandaise drizzled just right, it’s like a hug in food form, isn’t it?
Don’t stress if it’s not perfect; cooking is about joy, not perfection. I mean, I once mistook salt for sugar in a cake. Yikes.
So, embrace the messiness of home cooking. I can’t wait for you to try this quiche and make it your own.
Happy cooking!