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Quiche-Eggs Benedict Quiche with Hollandaise Sauce Recipe

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This recipe for Quiche-Eggs Benedict Quiche with Hollandaise Sauce is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 deep dish style frozen 9" pie crust
6 large eggs
½ cup half & half
1 cup shredded sharp white cheddar
3 Tbsp shredded Parmesan cheese
3 green onions, thinly sliced
3 Tbsp snipped chives
¼ tsp salt, fresh cracked black pepper
5 oz ham or Canadian bacon

HOLLANDAISE SAUCE
3 large egg yolks
1 tbsp lemon juice
¼ tsp dijon mustard
½ cup unsalted butter, melted
salt to taste

Set oven to 350º. Lightly spray pie plate.
Whisk or blend eggs with half & half until completely combined. I do with hand held beaters, just be sure to do it well. Stir in cheeses, onions, chives, ham or bacon, salt, & pepper.
Gently remove frozen crust from tin and place in pie plate. Pour egg mixture into frozen crust, arrange everything evenly. Make sure you have a few bits of meat showing at the top.
Bake for 50 min, until quiche has puffed, and turned golden brown. It should be just set in middle. Let cool 15 min before slicing.
To make hollandaise sauce, put egg yolks, lemon juice & mustard, in blender. Blend yolks. Then take hot melted butter, while blender is on, drizzle slowly through top. The sauce should be thickened by time you finish pouring in butter. If it’s too thick, thin it with warm water. Add salt to taste.
You can gently reheat hollandaise sauce in microwave, start with 15 seconds and proceed with caution, stirring well in between microwave bursts.
Directions:
Directions:

 

 

 

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