Eggs Benedict Quiche

• Meat

  • 1 package Canadian bacon

• Produce

  • 1 Flat-leaf parsley
  • 1 Green onion

• Refrigerated

  • 3 Egg yolks, large
  • 5 Eggs, large

• Condiments

  • 1/4 tsp Dijon mustard
  • 1 tbsp Lemon juice
  • 1/4 tsp Mustard powder

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 Cayenne pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 Unbaked pie crust

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Skim milk

Found on livelytable.com

Directions

• Preheat oven to 350° F. Add unbaked pie crust to a 9 pie dish.
• Finely chop green onion and cut Canadian bacon into small squares. Spread onions and Canadian bacon pieces evenly over the bottom of the pie crust.
• In a large bowl, whisk together eggs, milk, salt, pepper, and mustard powder. Pour over the onions and Canadian bacon in the pie dish.
• Bake for 40-45 minutes or until the eggs are completely set. Remove from oven and cool for 5 minutes before cutting into 8 slices.
• Add egg yolks, lemon juice, dijon, and cayenne to a blender. Close lid and blend until smooth.
• Heat butter in a microwave-safe dish until melted, about 1 minute.
• While butter is hot, pour into egg yolk mixture in a thin stream while blending. Sauce should thicken quickly.
• Serve over warm quiche. Top with finely chopped parsley.

Nutrition