Monday, January 30, 2017

Eggs Benedict Quiche with Hollandaise

I made this quiche for The Blog Tech and his wife this weekend.
They loved it! It's just like eggs Benedict in a quiche form.

 Though the recipe didn't call for cheese, I added some gouda to it.

  1. Preheat oven to 350° F. Add unbaked pie crust to a deep dish pie pan.
  2. Finely chop green onion and cut Canadian bacon or ham into small squares. Spread onions and Canadian bacon pieces evenly over the bottom of the pie crust.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
  4. Bake for 1 hour or until the eggs are completely set. They should not jiggle in the middle. Remove from oven and cool for 5 minutes before cutting into 8 slices.
    To prepare the hollandaise sauce:
  1. Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
  2. Heat butter in a microwave-safe dish until melted, about 1 minute.
  3. While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
  4. Serve over warm quiche. Top with finely chopped parsley.
 This is a very easy hollandaise to make.  If you need to reheat it, place it in hot water in a jar.  Don't reheat it in a microwave or it will turn into scrambled eggs.

 Apparently this was so good that the next day when they had to go to a potluck brunch, they asked for another one.

 I wouldn't know, I didn't get any.  But I made them another.

It smelled very good though.