Quiche Benedict

Mother’s Day is nearly upon us! This year you can make this ultra simple dish for breakfast or brunch and give your mama the deliciousness that she deserves! Ok, maybe you’ll need her help for the sauce… but the quiche! You’ve totally got that! It really is SO simple, that I can’t suffer any bullshit excuses… ok? Ok. I’m glad we have an understanding 🙂

I decided to make this quiche eggs Benedict-esque. My favorite style of eggs Benedict is what some restaurants call a “California Benedict”. It’s made with bacon and avocado and it’s… yes please!

You will need the following:

For the quiche

  • 1 pre-made pie crust (make your own if you like and have the time!)
  • 5 large eggs
  • 1 cup half n half
  • 6 strips of bacon, cooked crisp and crumbled or cut into 1 inch pieces
  • 2 cups cheddar cheese
  • 1 small avocado or half of a large, cut into bite sized pieces

Directions:

  1. Place your pie crust into a standard pie plate. Be sure to press the edges a bit up the side of the plate.
  2. Add half of the bacon, next add half of the avocado followed by half of the cheese. Repeat these layers. 
  3. Beat together the eggs and the cream and pour it over the filling into your uncooked pie crust.
  4. Place quiche into a 350 degree oven for about 50 minutes. The crust should be golden and the middle should still have a slight jiggle when you tap on the edge of the pie plate.

For the Hollandaise Sauce

  • 3 large egg yolks
  • 1/4 cup water
  • 2 Tbsp lemon juice
  • 1 stick cold unsalted butter cut into eight pieces
  • pinch of salt
  • pinch of chipotle chili powder (paprika if you don’t have it)
  • dash of black pepper

Directions:

  1. Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges. 
  2. Add butter, 1 piece at a time, until butter is melted and until sauce is thickened. Remove from heat immediately. 
  3. Stir in remaining ingredients and serve immediately. 

Be sure to time this right. The best option is to make your Hollandaise sauce while your quiche is cooling. If the sauce starts to cool and becomes too thick, place over low heat with a couple tablespoons of water whisking constantly. This was a delicious take on quiche and it’s not too much trouble for YOUR MOM! After all, she pushed you, watermelon, out of her lemon! You hear me? Don’t skimp on your time and resources just because you know she’ll forgive you! When she says “Oh, don’t go to any trouble” that translates exactly into “Hook me up, child of mine! It’s one damned day!”

Swearing Mom out.

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