Quiche A La Benedict Food

EGGS BENEDICT QUICHE

Steps:

• Preheat oven to 350 degrees F and spread pie crust over 9-inch pie dish.
• Sprinkle Canadian bacon and scallions over bottom of pie crust.
• Whisk eggs, milk, salt, pepper and mustard powder together and pour into pie dish.
• Bake for 45 minutes or until set.
• Let cool while you prepare the hollandaise: Add yolks, lemon juice and mustard to a blender and blend until smooth.
• With the blender running, add the hot melted butter to the egg yolk mixture and blend until thick.
• Drizzle the sauce over the quiche and garnish with chopped chives.

EGGS BENEDICT QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pie dough and fit into a 9-inch pie dish. Trim any excess crust and flute the edges. Line the inside of the crust with parchment paper and fill with pie weights or dried beans, making sure they are up against the sides of the crust.
• Bake in the preheated oven for about 20 minutes. Carefully remove the weights and parchment paper and continue baking until the crust is golden, about 10 minutes more. Remove from the oven and allow to cool.
• Place eggs into a 4-cup liquid measure. Add heavy cream and just enough milk to make 2 1/2 cups. Add salt and pepper. Mix with a hand mixer until light and frothy.
• Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.
• Bake quiche in the preheated oven until mostly set but still slightly wobbly just in the center, 45 to 50 minutes. Remove from the oven and allow to cool for 20 minutes.
• Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.
• Combine egg yolks, Dijon, lemon juice, salt, and cayenne in a small blender; blend for 10 to 15 seconds. Drizzle in the hot butter slowly while blending. Continue to blend until sauce is thick, 10 to 15 more seconds. Taste and adjust seasonings and add water if too thick. Serve immediately over slices of quiche and garnish with parsley.