This Eggs Benedict Quiche transforms the beloved brunch favorite into a rich, savory quiche baked with cheddar, Parmesan, and Canadian bacon, then topped with a velvety hollandaise sauce.

It’s a make-ahead friendly, crowd-pleasing dish perfect for weekend brunches, holidays, or special breakfasts.

Why You’ll Love This Recipe

All-in-one brunch bake – No poaching eggs required

Creamy and savory – With sharp cheddar and Canadian bacon

Classic hollandaise sauce – But simplified in a blender

Great for guests – Serves easily in slices

Freezer-friendly quiche base – Easy prep with a frozen crust

What You’ll Need (Ingredient Highlights)

Deep dish frozen pie crust – Use a 9-inch crust like Marie Callender’s

Eggs + half & half – For the creamy custard filling

Cheddar + Parmesan – Adds sharp and nutty flavor

Canadian bacon or ham – Classic Eggs Benedict flavor

Green onions + chives – For a fresh, herby bite

Butter, lemon, Dijon – The base of the silky hollandaise

Pro Tips Before You Start

Set your crust on a baking sheet – Easier to transfer and prevents spills

Use a food processor or blender – Ensures a smooth custard base

Let quiche rest before slicing – Helps it set and slice cleanly

Serve sauce warm – Microwave in short bursts if needed

Decorate with extra chives – Adds color and freshness

How to Make Eggs Benedict Quiche with Hollandaise Sauce

Step 1: Prep the Oven

Preheat oven to 350°F (175°C). Lightly spray a pie plate.

Step 2: Mix the Filling

Whisk 6 eggs with ½ cup half & half.

Stir in cheddar, Parmesan, ham, green onions, chives, salt, and pepper.

Mix until well combined.

Step 3: Assemble the Quiche

Place the frozen pie crust in a pie dish (optional, can use the original tin).

Set it on a baking sheet.

Pour in the egg mixture and arrange evenly.

Step 4: Bake

Bake for 50 minutes, or until puffed and golden with a just-set center.

Let cool for 15 minutes before slicing.

Step 5: Make the Hollandaise Sauce

In a blender, combine:

3 egg yolks

1 tbsp lemon juice

¼ tsp Dijon mustard

Blend until smooth, then slowly drizzle in ½ cup hot melted butter while blending until thick.

Season with salt. Thin with warm water if needed.

To reheat: Microwave in 15-second intervals, stirring in between.

What to Serve With Eggs Benedict Quiche

Roasted asparagus or baby potatoes – Savory and balanced

Fresh fruit salad – Light and refreshing contrast

Mimosas or coffee – Ideal brunch beverages

Side of toast or English muffin – Extra base for hollandaise

Variations / Substitutions

Use bacon or sausage – Swap meats to suit your taste

Make it vegetarian – Skip the meat, add spinach or mushrooms

Try Swiss or Gruyère – Instead of cheddar for a different flavor

Use cream instead of half & half – For a richer custard

Top with herbs – Parsley or thyme adds a fresh note

Storage & Make-Ahead Tips

Refrigerate – Store leftovers in an airtight container for up to 4 days

Reheat – Warm in the oven or microwave before serving

Make ahead – Bake quiche the day before, reheat and add sauce fresh

Freeze quiche – Without sauce, for up to 2 months

FAQs

Can I use store-bought hollandaise?
Yes, but homemade tastes much better and only takes minutes.

Do I need to thaw the pie crust?
No, use it frozen—just transfer carefully into your pie plate.

Can I make this crustless?
Yes! Grease the dish well and bake the filling directly.

Is the sauce spicy from mustard?
No—it just adds depth. You won’t taste it directly.

What’s the best way to serve this?
Warm with a generous drizzle of hollandaise on each slice.

Final Thoughts

This Eggs Benedict Quiche is everything you love about brunch in one beautiful, sliceable dish.

Rich, creamy, and topped with a golden hollandaise sauce, it’s easy to prep, bake, and serve.

Whether it’s Mother’s Day, Christmas morning, or a weekend brunch with friends, this recipe delivers every time.