Eggs Benedict Quiche

This post is sponsored by Smithfield. All opinions and thoughts remain my own.

An awesome quiche doesn’t have to be complicated. Use a prepared crust and precooked ham to make life easier, then just add eggs, fresh asparagus and a simple hollandaise sauce.

Let’s get real – the holidays (and often real life) are not those picture perfect images we are presented with on a daily basis. It’s often crazy and stressful, and a lot of those emotions revolve around cooking. To make things easier, Smithfield is here to save the day with their Anytime Favorites line of fully cooked products (such as diced ham and ham steaks), making them easy to throw into a recipe so you can spend less time slaving away in the kitchen.

We often focus all our attention on the big holiday meals – planning the menu and basically preparing/cooking for a week straight. But what about all those other meals? I bet your family is hanging out for more than just the one day and I doubt you’re going to have the energy to make something complicated. So let’s start with an easy breakfast/brunch option that will still impress.

I picked up some of Smithfiield Anytime Favorites diced ham in the packaged meat section and threw it into a refrigerated pie crust (not going to pretend you have time to make that from scratch) along with asparagus and eggs. If you have a moment to spare while the quiche is baking, whip up my easy hollandaise sauce that uses Greek yogurt as the base. It seriously comes together in 5 minutes.

Another great easy breakfast option is a casserole, which can be prepared the night before and thrown into the oven in the morning. All about shortcuts and things that can be done ahead of time when it comes to the holidays, or heck any time of year. What are your quick and easy recipe or tips and tricks to survive busy times?

One year ago: Lentil Taco Skillet

Three years ago: Coconut-Pumpkin Pie

Four years ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Five years ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Six years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Seven years ago: Cashew Chicken Lettuce Wraps

Eight years ago: Chicken Alfredo Biscuit Casserole

EGGS BENEDICT QUICHE

Serves 6

Ingredients:

QUICHE

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

1-9 inch unbaked pie crust

6 asparagus spears, ends trimmed and chopped (+ 4 trimmed and halved for toppings

1 (8 oz.) pkg. Smithfield® Anytime Favorites® diced ham

5 large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

GREEK YOGURT HOLLANDAISE

1/4 cup plain whole milk Greek yogurt

2 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

Dash hot sauce

Directions:

1. Preheat oven to 350 degrees. Roll out pie crust and fit into a 9-inch pie pan.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus and ham. Spoon filling into crust.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over filling and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.
5. While the quiche bakes, make the hollandaise. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water), whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.

Source: Adapted from my Greek Asparagus Quiche and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.