Description
A rich and sliceable twist on classic Eggs Benedict featuring a deep-dish crust smoked salmon fresh chives and a silky homemade hollandaise.
Ingredients
-
1 9-inch deep-dish frozen pie crust.
-
6 large eggs.
-
1/2 cup half & half.
-
1 cup sharp white cheddar cheese.
-
1 cup diced smoked salmon.
-
3 tablespoons fresh chives.
-
3 egg yolks for sauce.
-
1/2 cup unsalted butter.
-
1 tablespoon lemon juice.
Instructions
-
Preheat oven to 350F and place the frozen crust onto a baking sheet.
-
Whisk 6 eggs and half & half then stir in cheese smoked salmon and herbs.
-
Pour filling into the crust and bake for 50 minutes until golden and set.
-
Let the quiche cool for 15 minutes before attempting to slice.
-
Blend egg yolks lemon juice and mustard for the hollandaise.
-
Slowly drizzle in hot melted butter while blending until thick and creamy.
-
Slice the quiche and drizzle with fresh sauce before serving.
Notes
-
Using smoked salmon is the key to the professional-grade savory depth of this halal version.
-
Always ensure the butter is hot when making the blender hollandaise to cook the yolks safely.
-
This quiche is perfect for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins.
- Cook Time: 50 mins.
- Category: Breakfast.
- Method: Baking
- Cuisine: French-American Fusion.
Nutrition
- Serving Size: 1 slice.
- Calories: ~ 312 kcal.
- Sugar: ~ 2g.
- Sodium: ~ 580mg.
- Fat: ~ 24g.
- Saturated Fat: ~ 12g.
- Unsaturated Fat: ~ 12g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 14g.
- Fiber: ~ 1g.
- Protein: ~ 12g.
- Cholesterol: ~ 215mg.
Keywords: Eggs Benedict Quiche, Smoked Salmon Quiche, Blender Hollandaise, Healthy Brunch Recipes, Deep Dish Quiche, New York Recipe.