Eggs Benedict Quiche with Hollandaise Sauce

 

Ingredients:

• 1 deep dish style frozen 9-inch (23 cm) pie crust
• 6 large eggs
• 1/2 cup (120 mL) half & half, milk, or a combination of milk and cream
• 1 cup (240 mL) shredded sharp white cheddar cheese
• 3 tablespoons (45 mL) shredded Parmesan cheese
• 3 green onions, thinly sliced
• 3 tablespoons (45 mL) snipped chives
• 1/4 teaspoon salt
• Freshly cracked black pepper to taste
• 5 ounces (140 g) ham or Canadian bacon, cut into small dice

Hollandaise Sauce Ingredients:

• 3 large egg yolks
• 1 tablespoon (15 mL) lemon juice
• 1/4 teaspoon Dijon mustard
• 1/2 cup (120 mL) melted unsalted butter
• Salt to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Lightly spray a pie plate with cooking spray.
3. In a bowl or food processor, whisk or blend the eggs and half & half until completely combined.
4. Stir in the cheddar cheese, Parmesan cheese, green onions, chives, ham or bacon, salt, and pepper.
5. Gently remove the frozen pie crust from its packaging and place it in the prepared pie plate.
6. Pour the egg mixture into the pie crust and arrange everything evenly.
7. Bake for about 50 minutes, or until the quiche has puffed up a bit and turned golden brown. The center of the quiche should be just set.
8. Let the quiche cool for at least 15 minutes before slicing and serving.

To make the Hollandaise Sauce:

1. In a blender, combine the egg yolks, lemon juice, and mustard.
2. Turn on the blender and slowly drizzle in the melted butter until the sauce is thickened.
3. Season with salt to taste.

To reheat the Hollandaise Sauce:

1. Place the sauce in a microwave-safe bowl and heat on low power for 15 seconds at a time, stirring well in between, until heated through.

Enjoy!