Eggs Benedict Quiche with Hollandaise Sauce
Elevate your eggs with an Eggs Benedict Quiche with Hollandaise Sauce. Fluffy eggs and rich cheese mix and mingle with earthy mushrooms and onions, baked into a crumbly, semi-sweet pie crust. Top this decadent quiche with thick, velvety Hollandaise Sauce for a classic brunch taste.
1 frozen pie crust
1/2 cup half & half
1 cup white cheddar cheese, shredded
1/2 onion, diced
1/2 cup of mushrooms, chopped
1 cup spinach
1 Tbsp. Primal Kitchen Organic Extra Virgin Olive Oil
¼ cup Primal Kitchen Hollandaise Sauce for topping
Preheat the oven to 350 degrees. Place a skillet over medium-high heat and add the olive oil.
Add washed spinach and toss gently with tongs until wilted. Set aside.
In a large bowl, whisk 7 eggs, half & half, white cheddar cheese, onion, and mushrooms.
Add the spinach, and mix until combined.
Add the egg mixture to the pie crust.
Bake for 50 minutes, or until the egg mixture is firm and crust begins to lightly brown. Let cool, and enjoy!
Nutritional Information calculated using cronometer.
Calories 254, Carbs 7 grams, Fat 19 grams, Protein 12 grams
The best part of brunch? Variety! Nothing is better than filling your plate with savory eggs, sweet crepes, fresh fruit and finishing the meal off with a creamy coffee. The contrast of flavors and textures make this menu of French-inspired brunch recipes extra special.
Elevate your eggs with an Eggs Benedict Quiche with Hollandaise Sauce. Fluffy eggs from Vital Farms and rich cheese mix and mingle with earthy mushrooms and onions, baked into a crumbly, semi-sweet pie crust. Top this decadent quiche with thick, velvety Hollandaise Sauce from Primal Kitchen for a classic brunch taste made with creamy cashew butter.
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Bonus Recipe: Berry Egg Crepes
For quick, delicate crepes, spray Primal Kitchen Avocado Oil on your favorite pan. Lightly pan fry a Creptini Egg wrap until it turns gently brown on each side. Remove the wrap, and spread a teaspoon of almond butter, and top with fresh berries and toasted coconut.
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