Turning a brunch favorite into another brunch favorite makes for amazing brunches! Eggs Benedict Quiche has all the flavors of it’s namesake without all the hassle of poaching eggs. It includes blender hollandaise!

It’s the first day of Easter Week. Well, it’s not really Easter week. It’s more like three days of Easter recipes: Monday, Wednesday, and Friday. Not to worry! There are plenty of recipes for you to get inspired for your Easter brunch or dinner.

I thought I would start Easter Week with an homage to the quintessential brunch dish. Eggs Benedict. Now, those of you that are new to my blog might not know that I am not a huge fan of runny eggs. Really. I’m not. I used to eat them runny with toast until I was traumatized by a 60 minutes show about chickens and eggs. My little brain couldn’t handle it and ever since then, I cannot eat runny eggs.

What does that mean? That means I rarely get to order eggs benedict out. Most places don’t know how to poach an egg well done. And his really sucks. Because I love eggs benedict! I love the toasted muffin, the salty ham, and that silky smooth hollandaise sauce that’s on top. Who can resist such a decadent brunch dish?

Since I know I can’t order eggs benedict I decided to turn it into an equally delicious quiche. Yup! You read me right! I turned eggs benedict into quiche that has just as much flavor, if not a little more, than your traditional eggs benedict. I say a little more because what is a quiche without cheese? That’s right! I added delicious cheddar to my quiche.

Isn’t everything better with cheese? I took cheese and added it to this eggs benedict quiche. There’s the layer of pie crust. Then there’s a thin layer of delicious ham, a sprinkling of the delicious cheese, and creamy eggs poured over top. You can see how the cheese rose to the top and the quiche this golden delicious color.

Then I couldn’t just stop there. You have to have the hollandaise over top! Of course, there’s hollandaise sauce over top. There has to be! It’s not eggs benedict without it. That silky-smooth egg and butter concoction makes this amazing. It truly has all the flavors of the brunch dish in a quiche.

You know what the best part is? It’s made with an immersion blender. Yes. That’s right. I said immersion blender. The only thing you need is an immersion blender, a jar it fits in, the eggs and the butter. You’re all set! It’s the best and simplest hollandaise sauce perfect for a crazy Easter brunch! Or any brunch for that matter.

How do you like your eggs?

Eggs Benedict Quiche

Turning a brunch favorite into another brunch favorite makes for amazing brunches! Eggs Benedict Quiche has all the flavors of it’s namesake without all the hassle of poaching eggs. It includes blender hollandaise!

Ingredients

1 pie crust, 9 inch
6 ounces sliced ham
4 ounces shredded Cabot Vermont sharp cheddar cheese
14 ounces fat free evaporated milk
1/4 cup fat free skim milk
4 large eggs
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
pinch cayenne pepper
2 large egg yolks
2 teaspoons fresh lemon juice
1/4 cup butter

Instructions

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.