Eggs Benedict Quiche

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

Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Additional Time:
20 mins
Total Time:
1 hrs 50 mins
1 9-inch quiche



  • 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

Hollandaise Sauce:

  • ½ cup unsalted butter

  • 2 large egg yolks

  • 1 teaspoon Dijon mustard

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • teaspoon cayenne pepper


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.

  6. 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.

  7. Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.

  8. 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.

Cook's Note:

Blind baking the pie crust ensures that the crust remains flaky and doesn't get soggy from the quiche. The extra time is well worth it!

Nutrition Facts (per serving)

383 Calories
33g Fat
13g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 33g 42%
Saturated Fat 16g 81%
Cholesterol 237mg 79%
Sodium 537mg 23%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 10g
Vitamin C 1mg 6%
Calcium 62mg 5%
Iron 1mg 8%
Potassium 157mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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