Eggs Benedict Quiche Recipes

EGGS BENEDICT QUICHE

Steps:

• Preheat oven to 350 degrees F. Roll pie crust out and fit into 9-inch pie dish. Trim any excess crust and flute edges.
• Line inside of pie crust with parchment paper and fill with pie weights or beans Bake for about 20 minutes. Remove weights and then bake for another 10 minutes. Remove from oven and allow to cool.
• Crack eggs in a large measuring cup. Add heavy cream and milk. Add salt and pepper. Mix with a hand mixer until light and frothy.
• Spread diced Canadian bacon on bottom of pie crust. Pour egg mixture on top. Bake for about 45-50 minutes until quiche is slightly wobbly in just the center.
• Remove and let cool for 20 minutes to room temperature.
• Melt butter in a small saucepan over medium heat.
• Add egg yolks, lemon juice, salt and cayenne to blender and blend for 10-15 seconds.
• Once butter is just melted and starting to foam up remove from heat.
• Add melted butter to blender and blend mixture once more for another 10-15 second. Add in additional water, if needed.
• Use hollandaise sauce immediately. Serve spooned over slices of quiche. Garnish with parsley, if desired. Enjoy!

BASIC QUICHE

Steps:

• Spread filling ingredients in pie shell.
• Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
• Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.

QUICHE A LA BENEDICT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and cook and stir asparagus until tender, about 10 minutes. Season with a pinch of salt.
• Stir Canadian bacon, grated onion, and garlic into the asparagus; cook and stir until the garlic is fragrant, about 1 minute. Remove skillet from heat, cover, and set aside.
• Whisk eggs, cream, biscuit mix, butter, Parmesan cheese, Dijon mustard, 1/2 teaspoon salt, black pepper, and hot sauce together in a bowl.
• Place the pie crust into a 9-inch pie dish; spread asparagus mixture into the crust.
• Spread Colby-Monterey Jack cheese over the asparagus mixture in an even layer, and pour the egg mixture slowly over the quiche.
• Bake in the preheated oven until the filling is lightly puffed and browned and a toothpick inserted into the center comes out clean, about 40 minutes.

EGGS BENEDICT QUICHE WITH HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 350 degrees. Place a skillet over medium-high heat and add the olive oil.
• Add washed spinach and toss gently with tongs until wilted. Set aside.
• In a large bowl, whisk 7 eggs, half & half, white cheddar cheese, onion, and mushrooms.
• Add the spinach, and mix until combined. 
• Add the egg mixture to the pie crust. 
• Bake for 50 minutes, or until the egg mixture is firm and crust begins to lightly brown. Let cool, and enjoy!

EGGS BENEDICT CASSEROLE

Steps:

• Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

EGGS BENEDICT QUICHE

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.

EGGS BENEDICT QUICHE

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.

EGGS BENEDICT QUICHE

Steps:

• Preheat oven to 350.
• Place the pie crust in a 9 inch pie plate. Sprinkle the ham and cheese over the crust and set aside.
• Combine the evaporated milk and skim milk in a saucepan over medium heat. Scald the milks (until tiny bubbles form around the edges of the pan) and remove to cool slightly.
• Lightly beat the eggs with the garlic powder, sweet paprika, and pinch of cayenne pepper in a heat proof mixing bowl. Slowly pour the scalded milk into the eggs while continuously stirring with a whisk.
• Pour the egg mixture into the pie shell and bake at 350 for 45 to 50 minutes or until the eggs are cooked through. Allow the quiche to cook 5 to 10 minutes.
• While the quiche is cooling, prepare the hollandaise. Place the egg yolks and lemon juice in a container just large enough to fit an immersion blender (or put in your blender) and pulse until blended.
• Place the butter a microwave safe container and heat on high 30 to 45 seconds or until hot and melted.
• With the blender running, slowly pour the melted butter in a thin stream into the container. The sauce should thicken almost immediately.
• Once the quiche has cooled slightly, slice and drizzle with the hollandaise sauce.

EGGS BENEDICT QUICHE WITH HOLLANDAISE SAUCE

Steps:

• Set oven to 350F
• Lightly spray a pie plate.
• Whisk or blend the eggs with the half & half until completely combined. I do this in the food processor, but you can use a whisk or hand held beaters, just be sure to do it well. Stir in the cheeses, onions, chives, ham or bacon, salt, and pepper.
• Gently remove your frozen crust from the tin it comes in and place it in your pie plate. (This is optional, you can use the frozen crust its original tin, if you like.) I set my crust on a baking sheet, this helps to get it into the oven without spilling, and catches any potential drips during baking.
• Pour the egg mixture into the frozen crust, and arrange everything evenly. Make sure you 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. You can use a toothpick test if you like.
• Let cool for at least 15 minutes before slicing.
• To make the hollandaise sauce, put the egg yolks, lemon juice, and mustard, into a blender. I use a Vitamix. Turn it on to blend the yolks. Then take the hot melted butter and, while the blender is on, drizzle it slowly through the top. The sauce should be thickened by the time you finish pouring in the butter. If it's too thick, you can thin it with some warm water. Add salt to taste.
• You can gently reheat the hollandaise sauce in the microwave, start with 15 seconds and proceed with caution, stirring well in between microwave bursts.