Quiche Benedict: The Ultimate Brunch Recipe

Quiche Benedict, a delightful fusion of two brunch classics, is about to revolutionize your weekend mornings! Imagine the creamy, rich indulgence of Eggs Benedict meeting the savory, comforting embrace of a quiche. This isn’t just breakfast; it’s an experience. I’m so excited to share this recipe with you!

While the exact origins of this particular combination are a bit hazy, both Eggs Benedict and quiche have rich histories. Eggs Benedict, rumored to have originated in New York City in the late 19th century, quickly became a symbol of luxurious brunching. Quiche, with its roots in medieval Lorraine, France, offers a rustic, yet elegant, counterpoint. Combining these two iconic dishes creates a symphony of flavors and textures that’s simply irresistible.

People adore Quiche Benedict for its incredible flavor profile. The buttery, flaky crust cradles a creamy, egg-based filling, studded with savory ham or bacon. The hollandaise sauce, that golden nectar of brunch gods, adds a tangy richness that elevates the entire dish. It’s also surprisingly convenient! You can prepare the quiche ahead of time, making it perfect for effortless entertaining or a relaxed weekend brunch. The combination of textures, from the crisp crust to the velvety filling, is a true delight for the senses. Get ready to impress your friends and family with this show-stopping brunch centerpiece!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water
• For the Filling:
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 1 tablespoon chopped fresh chives
• 8 slices Canadian bacon (or ham), cooked
• 2 English muffins, split and toasted
• 1 cup shredded Gruyere cheese
• For the Hollandaise Sauce:
• 4 large egg yolks
• 2 tablespoons lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of cayenne pepper
• 1/2 cup (1 stick) unsalted butter, melted and hot

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will prevent the crust from shrinking during baking. I usually chill it for an hour, just to be safe.
5. After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust to create a decorative border. You can use a fork to press the tines around the edge, or pinch the dough between your fingers.
8. Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking.
9. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during blind baking.
10. Bake the crust in a preheated oven at 375°F (190°C) for 20 minutes.
11. Remove the parchment paper and pie weights. Bake for another 5-10 minutes, or until the crust is lightly golden brown.
12. Let the crust cool completely before adding the filling.

Preparing the Filling:

1. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Make sure everything is well combined.
2. Stir in the chopped chives.
3. Set aside the egg mixture while you prepare the other filling components.
4. Cook the Canadian bacon (or ham) in a skillet over medium heat until lightly browned and heated through. If using ham slices, you can cut them into smaller pieces.
5. Toast the English muffin halves until golden brown.

Assembling the Quiche:

1. Sprinkle half of the shredded Gruyere cheese evenly over the bottom of the pre-baked crust.
2. Arrange the toasted English muffin halves over the cheese. You can cut them into smaller pieces if needed to fit snugly in the crust.
3. Top with the cooked Canadian bacon (or ham). Distribute it evenly over the English muffins.
4. Pour the egg mixture over the filling, making sure to cover all the ingredients.
5. Sprinkle the remaining Gruyere cheese over the top of the quiche.
6. Bake the quiche in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set and the top is golden brown. The center should be just slightly jiggly.
7. Let the quiche cool for at least 15 minutes before slicing and serving. This allows the filling to set completely and makes it easier to cut.

Making the Hollandaise Sauce:

This part requires a little attention, but trust me, it’s worth it!

1. Fill a saucepan with about an inch of water and bring it to a simmer over medium heat.
2. Place a heatproof bowl (stainless steel or glass) over the simmering water, making sure the bottom of the bowl doesn’t touch the water. This creates a double boiler.
3. In the bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper.
4. Whisk constantly and vigorously until the mixture becomes pale yellow and slightly thickened. This will take about 3-5 minutes. Be careful not to overheat the eggs, or they will scramble.
5. Remove the bowl from the heat.
6. Very slowly drizzle the hot melted butter into the egg yolk mixture, whisking constantly and vigorously. It’s crucial to add the butter in a thin stream to emulsify the sauce properly. If you add it too quickly, the sauce may break.
7. Continue whisking until the sauce is smooth, thick, and glossy.
8. Taste and adjust the seasoning as needed. You may want to add a little more lemon juice or salt to taste.
9. If the sauce becomes too thick, you can whisk in a tablespoon or two of warm water to thin it out.
10. Keep the hollandaise sauce warm until ready to serve. You can place the bowl over a very low heat or in a warm oven (about 200°F/95°C) for a short period of time. Be careful not to overheat it, or it will separate.

Serving the Quiche Benedict:

1. Slice the quiche into wedges.
2. Serve each slice with a generous spoonful of hollandaise sauce.
3. Garnish with fresh chives, if desired.

Tips and Variations:

• Crust Variations: If you’re short on time, you can use a store-bought pie crust. Just make sure to blind bake it before adding the filling. You can also use a gluten-free pie crust for a gluten-free option.
• Cheese Options: Gruyere cheese is a classic choice for quiche, but you can also use other cheeses such as Swiss, cheddar, or Monterey Jack.
• Vegetarian Option: To make this quiche vegetarian, omit the Canadian bacon and add sautéed vegetables such as mushrooms, spinach, or asparagus.
• Make-Ahead Tip: You can prepare the crust and the filling separately ahead of time. Store them in the refrigerator until ready to assemble and bake. The hollandaise sauce is best made fresh, but you can prepare it a few hours in advance and keep it warm until serving.
• Hollandaise Troubleshooting: If your hollandaise sauce breaks (separates), don’t panic! You can often fix it by whisking in a tablespoon of cold water or an ice cube. If that doesn’t work, try whisking a fresh egg yolk in a clean bowl and then slowly whisking in the broken sauce.
• Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
• Herb it up: Experiment with different herbs in the filling, such as thyme, rosemary, or parsley.

Enjoy your delicious Quiche Benedict! I hope you love it as much as I do. It’s perfect for brunch, lunch, or even a light dinner.

Conclusion:

This Quiche Benedict isn’t just another brunch recipe; it’s a flavor explosion waiting to happen, a delightful marriage of classic comfort and sophisticated elegance. I truly believe you’ll find yourself making this again and again. The creamy, rich hollandaise sauce, perfectly baked into a flaky crust with savory ham and those beautiful, runny yolks – it’s a symphony of textures and tastes that will leave you and your guests utterly impressed.

Why is this a must-try? Because it elevates the humble quiche to a whole new level. It’s not just breakfast; it’s an experience. It’s the kind of dish that makes a weekend feel special, that turns an ordinary gathering into a memorable occasion. The combination of the familiar Benedict flavors with the ease and portability of a quiche makes it a winner in my book. Plus, it’s surprisingly easy to make! Don’t let the hollandaise intimidate you; my recipe walks you through it step-by-step, ensuring a smooth and creamy sauce every time.

But the best part? You can totally customize it! Feeling adventurous? Try swapping out the ham for smoked salmon for a luxurious twist. Or, add some sautéed spinach or asparagus for a vegetarian-friendly version that’s packed with nutrients. For a spicier kick, consider adding a pinch of cayenne pepper to the hollandaise or using a pepper jack cheese in the filling. You could even experiment with different cheeses altogether – Gruyere, Swiss, or even a sharp cheddar would all be delicious.

Serving suggestions? This Quiche Benedict is fantastic on its own, but it also pairs beautifully with a light salad of mixed greens and a simple vinaigrette. A side of fresh fruit, like berries or melon, would also complement the richness of the quiche perfectly. And of course, no brunch is complete without a mimosa or a cup of freshly brewed coffee! For a more substantial meal, serve it alongside some roasted potatoes or a side of bacon.

I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s the perfect dish for a weekend brunch, a holiday gathering, or even a weeknight dinner. It’s versatile, delicious, and guaranteed to impress.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I promise, this Quiche Benedict will be a new favorite in your household.

And most importantly, I want to hear about your experience! Did you make any variations? Did you serve it with anything special? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear all about your Quiche Benedict adventures! Happy baking!