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 an eggs Benedict 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!