Eggs Benedict Quiche with Hollandaise Sauce
Description
Serve this decadent quiche for a special breakfast, lunch or brunch or anytime really. It's great served with a wonderful Hollandaise sauce.
Ingredients
1 frozen 9 inch pie crust, like Marie Callendar's
6 large eggs
1/2 c. half and half*
1 c. shredded sharp white cheddar
3 T. shredded Parmesan cheese
3 green onions, thinly sliced
3 T. snipped chives
1/4 t. salt
freshly ground black pepper, to taste
5 oz. ham or Canadian bacon, small dice
Hollandaise sauce:
3 large egg yolks
1 T. freshly squeezed lemon juice
1/4 t. Dijon mustard
1/2 c. unsalted butter, melted
salt, to taste
Directions
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Preheat oven to 350 degrees. Lightly grease a pie plate with non-stick cooking spray.
Whisk eggs with the half and half until completely combined. Stir in cheeses, onions, chives, ham, salt and pepper.
Gently remove frozen crust from the pie tin it comes in; place in your own pie plate, or you can use its original tin, if preferred; place on a baking sheet to help get it into the oven without spilling and catch any drips during baking.
Pour egg mixture evenly into the frozen crust, making sure to have a few bits of meat showing at the top.
Bake for about 50 minutes, or until the quiche has puffed up a bit, and turned golden brown. It should be just set in the middle. Use a wooden toothpick test for doneness. Let cool for at least 15 minutes before slicing.
Hollandaise sauce:
While quiche is baking, making the sauce. Put egg yolks, lemon juice and mustard into a blender; turn on to blend the yolks; take the hot melted butter and, while blender is on, drizzle it slowly through the top. The sauce should be thickened by the time you finish pouring in the butter. If too thick, thin it with some warm water. Salt, to taste.
To reheat sauce: gently reheat hollandaise sauce in the microwave, starting with 15 seconds and proceeding with caution, stirring well in between microwave bursts.
8 servings.
*Lighten up this quiche by using whole milk in place of the half and half, or make it more decadent by using heavy cream.
* You can make this quiche and the sauce a day in advance.