Description
Indulge in the ultimate brunch experience with this Eggs Benedict Quiche, featuring a flaky crust, creamy egg filling, and a decadent Hollandaise sauce.
Ingredients
– 1 pre-made pie crust
– 6 large eggs
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsalted butter
– 2 egg yolks
– 2 tablespoons lemon juice
– 1/4 teaspoon cayenne pepper
Instructions
1. – Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges.
2. – In a large bowl, whisk together the 6 eggs, heavy cream, Parmesan, Dijon mustard, 1 teaspoon lemon juice, salt, and pepper.
3. – Pour the egg mixture into the prepared pie crust.
4. – Bake for 35-40 minutes, or until the center is set.
5. – While the quiche is baking, make the Hollandaise sauce. In a small saucepan, melt the butter over low heat.
6. – In a separate bowl, whisk the 2 egg yolks and 2 tablespoons lemon juice until light and frothy.
7. – Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thickened and emulsified.
8. – Stir in the cayenne pepper and season with salt to taste.
9. – Once the quiche is baked, drizzle the Hollandaise sauce over the top.
10. – Serve immediately and enjoy!
Notes
For a richer flavor, try using half-and-half or a combination of heavy cream and milk in the quiche. You can also add in chopped ham, spinach, or your other favorite quiche fillings.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American