Eggs Benedict Quiche Recipes

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EGGS BENEDICT QUICHE



Eggs Benedict Quiche image

Love eggs Benedict but need to serve a crowd with ease? This mash-up makes the breakfast classic easier than ever.

Provided by Food.com

Categories     Breakfast

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

1 refrigerated pie crust
8 -10 slices Canadian bacon, sliced into small squares
2 scallions, chopped
5 eggs
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon mustard powder
3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1/2 cup butter, melted
handful chopped chives

Steps:

  • Preheat oven to 350 degrees F and spread pie crust over 9-inch pie dish.
  • Sprinkle Canadian bacon and scallions over bottom of pie crust.
  • Whisk eggs, milk, salt, pepper and mustard powder together and pour into pie dish.
  • Bake for 45 minutes or until set.
  • Let cool while you prepare the hollandaise: Add yolks, lemon juice and mustard to a blender and blend until smooth.
  • With the blender running, add the hot melted butter to the egg yolk mixture and blend until thick.
  • Drizzle the sauce over the quiche and garnish with chopped chives.

Nutrition Facts : Calories 213.1, Fat 16.1, SaturatedFat 7.7, Cholesterol 150.3, Sodium 481.6, Carbohydrate 8.7, Fiber 0.5, Sugar 0.7, Protein 8.5

EGGS BENEDICT QUICHE



Eggs Benedict Quiche image

This is my spin on our family's favorite, egg's benedict! Only much easier!

Provided by Heather

Number Of Ingredients 10

4 eggs
1 pie crust ((store-bought or homemade))
1/2 cup whole milk
1/2 cup heavy whipping cream
1 cup cheese ((whatever your preference!))
1 cup cooked ham, chopped or cubed*
1 cup green onions*
1/4 tsp salt
1/4 tsp pepper
1 packet hollandaise sauce ((see packet for directions))

Steps:

  • Preheat oven to 350 degrees.
  • In a medium-sized mixing bowl, scramble 4 eggs.
  • Next, add whole milk, heavy cream, cheese, ham, green onions, salt, and pepper. Whisk everything together.
  • Place egg-mixture in the pie crust. Make sure the ham has not clumped together- spread it out if you need to!
  • Lastly, tent your pie crust with some aluminum foil. This prevents the crust from burning.
  • Place into the oven for 50 - 55 minutes! Make sure to check on it to prevent it over-cooking.
  • As the quiche cooks, get started on your Hollandaise sauce. I frequently buy the packet from the store, but feel free to make your own as well!
  • Place the sauce on top of your quiche or offer it on the side! Enjoy!

EGGS BENEDICT QUICHE



Eggs Benedict Quiche image

Breakfast pie with hollandaise. Quiche can be served warm, cold, or at room temperature.

Provided by Sammy Whitehill

Time 1h50m

Yield 8

Number Of Ingredients 13

1 (9 inch) refrigerated pie dough
5 large eggs
¾ cup heavy cream
½ cup milk, or as needed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (6 ounce) package Canadian bacon, diced
½ cup unsalted butter
2 large egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out the pie dough and fit into a 9-inch pie dish. Trim any excess crust and flute the edges. Line the inside of the crust with parchment paper and fill with pie weights or dried beans, making sure they are up against the sides of the crust.
  • Bake in the preheated oven for about 20 minutes. Carefully remove the weights and parchment paper and continue baking until the crust is golden, about 10 minutes more. Remove from the oven and allow to cool.
  • Place eggs into a 4-cup liquid measure. Add heavy cream and just enough milk to make 2 1/2 cups. Add salt and pepper. Mix with a hand mixer until light and frothy.
  • Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.
  • Bake quiche in the preheated oven until mostly set but still slightly wobbly just in the center, 45 to 50 minutes. Remove from the oven and allow to cool for 20 minutes.
  • Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.
  • Combine egg yolks, Dijon, lemon juice, salt, and cayenne in a small blender; blend for 10 to 15 seconds. Drizzle in the hot butter slowly while blending. Continue to blend until sauce is thick, 10 to 15 more seconds. Taste and adjust seasonings and add water if too thick. Serve immediately over slices of quiche and garnish with parsley.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 12.5 g, Cholesterol 237.1 mg, Fat 32.8 g, Fiber 0.9 g, Protein 10.2 g, SaturatedFat 16.2 g, Sodium 537.1 mg, Sugar 1.1 g

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