Eggs Benedict Quiche

INGREDIENTS

For shallow or regular 9 inch pie dish:

• 1 unbaked pie crust 
• 6 oz Canadian bacon or ham
• 2 tbsp chopped fresh chives or green onion
• 6 large eggs
• 1 cup milk
• 1/4 tsp salt
• 1/4 tsp mustard 
• 1/2 tsp black pepper

For a deep dish or large pie dish:

• 1 unbaked pie crust to fit your pie plate
• 8 oz Canadian bacon or ham
• 3 tbsp chopped fresh chives or green onion
• 9 large eggs
• 1 1/2 cups milk
• 1/2 tsp salt
• 1/2 tsp mustard
• 3/4 tsp black pepper

For the Blender Hollandaise Sauce:

• 3 large egg yolks, room temperature
• 1 tbsp freshly squeezed lemon juice
• 1/4 tsp dijon mustard
• 1/2 cup butter, melted

INSTRUCTIONS

1. Preheat oven to 350° F. Roll unbaked pie crust to a 9″ pie dish.
2. Cut Canadian bacon into small squares. Chop chives or green onions. Spread 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 35-45 minutes (55-65 minutes for a deep dish) or until the eggs are set. The filling should slightly jiggle like jello when it’s done.
5. Remove from oven and cool for 5-10 minutes before cutting into slices. Serve with blender hollandaise.

To prepare the hollandaise sauce:

1. Add egg yolks, lemon juice, dijon, to a blender. Close lid and blend until smooth.
2. Heat butter in a microwave-safe dish until melted, about 30-60 seconds.
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.