My family loves eggs Benedict, but some mornings I just don’t have the energy to make it, so I created a super easy spin on eggs Benedict and made it into a quiche! My family loved it so much that it is now on the Easter and Christmas menu every year! It’s a great recipe because you can make it ahead of time and just heat it up when you are ready to eat it! I usually have this with fresh fruit, bacon, and something sweet (like my Blueberry French Toast casserole!). It is so easy, and everyone devours it!
Eggs Benedict Quiche
- 1 pie dish
- 4 eggs
- 1 pie crust (store-bought or homemade)
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1 cup cheese (whatever your preference!)
- 1 cup cooked ham, chopped or cubed*
- 1 cup green onions*
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 packet hollandaise sauce (see packet for directions)
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, scramble 4 eggs.
- Next, add whole milk, heavy cream, cheese, ham, green onions, salt, and pepper. Whisk everything together.
- Place egg-mixture in the pie crust. Make sure the ham has not clumped together- spread it out if you need to!
- Lastly, tent your pie crust with some aluminum foil. This prevents the crust from burning.
- Place into the oven for 50 - 55 minutes! Make sure to check on it to prevent it over-cooking.
- As the quiche cooks, get started on your Hollandaise sauce. I frequently buy the packet from the store, but feel free to make your own as well!
- Place the sauce on top of your quiche or offer it on the side! Enjoy!