Eggs Benedict Quiche with Hollandaise Sauce

 


1 9 inch frozen pie crust (do not thaw)

6 large eggs

1/2 cup half and half

1 cup shredded white cheddar cheese

2 tbsp grated Parmesan cheese

4 green onions thinly sliced

4 tbsp chopped chives

1 cup chopped ham or Canadian bacon

1/4 tsp each salt and pepper


Hollandaise Sauce

4 egg yolks 

3/4 cup (12 tbsp.) butter, melted

2 tsp lemon juice

1 dash cayenne pepper or black pepper


Preheat oven to 350 degrees.


Whisk the eggs and half and half together until completely combined.  


Stir in both cheeses, green onions, 3 tbsp chopped chives, ham or bacon and salt and pepper.


Set frozen crust onto a baking sheet and pour the egg and cheese mixture into the pie crust.  


Bake for 45-50 or until the quiche has puffed and is slightly golden.  To check doneness, use a toothpick to test the center.  If it comes out dry, it is done.


Let cool 10-15 before slicing.


While the quiche is cooling, make your hollandaise sauce.


Add the egg yolks, lemon juice and pepper to a blender.  Pulse a few times to incorporate.

While the blender is running, open the pour hole that is in the middle of the top and slowly stream in the hot melted butter. Once all the butter has been poured in, stop the blender and check consistency.  If the sauce is too thick, add 1 tbsp of hot water and blend for 5 more seconds. Sauce should be thick.


Slice the quiche and drizzle hollandaise sauce over the top of each slice of quiche.  


Garnish with additional chopped chives.



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