Preheat oven to 350℉ degrees. Roll pie crust out and fit into 9-inch pie dish. Trim any excess crust and flute the edges.

Line the inside of the pie crust with parchment paper and fill with pie weights or beans. Bake the crust for about 20 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool.

Prepare the egg mixture by adding the eggs to a large measuring cup. Add the heavy cream, then the milk. Add the salt and pepper.

Mix with a hand mixer to ensure the egg and cream mixture is light. If frothy, let this sit until the froth goes away.

Spread the diced Canadian bacon on the bottom of the pie crust. Pour the egg mixture on top. Bake at 350℉ degrees for about 45-50 minutes.

Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or at room temperature.

Add the butter to a small saucepan and heat over low to medium heat.

While the butter is melting, add the egg yolks, lemon juice, salt, and cayenne to the blender.

Once the butter is just melted and starting to foam up, remove from heat.

Blend the egg mixture in the blender for about 10-15 seconds, then drizzle the hot butter into the blender while blending.

Once the hot butter is all added to the blender, continue to blend for an additional 10-15 seconds until thick.

Serve the hollandaise sauce spooned over slices of the quiche.