Eggs Benedict Quiche

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Eggs Benedict Quiche

My husband’s favorite food includes Eggs Benedict, Eggs Benedict, and more Eggs Benedict. So, I thought it would be fun to try a new variation of Eggs Benedict with a quiche! Mason, the Eggs Benedict connoisseur, approved. Yes.

Ingredients:

1 unbaked pie crust

5 eggs

1/2 cup of milk

1/4 teaspoon of mustard powder

1 green onion finely chopped

8 slices of Canadian bacon

1/4 teaspoon of salt

1/2 teaspoon of freshly cracked pepper

Hollandiase Sauce:

3 egg yolks

1 tablespoon of lemon juice

1/4 teaspoon of dijon mustard

1/4 teaspoon of cayenne pepper

1/2 cup of butter (melted)

Directions:

Preheat oven to 350 F. Place your unbaked pie crust in a 9 inch pie dish.

Chops the green onions and cut the Canadian bacon into small pieces or squares. Spread the onions and bacon evenly over the bottom of the pie crust.

In a bowl, whisk together eggs, milk, salt, pepper, and mustard powder, then pour into the pie dish.

Bake for 40 minutes and let cool for about 10 minutes.

For the hollandaise, add egg yolks, lemon juice, dijon, and cayenne to a blender and blend until smooth. (Or pour into a wide mouth Mason Jar and use an immersion blender, that’s my fave way!),

Then, pour the hot melted butter into the mixture while blending.

Serve over a slice of your delicious Eggs Benedict Quiche!