I remember grabbing leftovers between school runs and turning them into a quick supper, the kitchen smelling like melted cheese and warm herbs as I slid a Chicken Quiche into the oven while answering texts, simple and satisfying on busy nights.
Why You’ll Love It
This quiche is fast, forgiving, and perfect for weekday dinners or lazy weekend brunches, it uses cooked chicken you already have, bakes in about 40 minutes, and feeds a small family without fuss so you can get dinner on the table with minimal hands on time.
Serves 6
Prep Time: 20 minutes |
Cook Time: 40 minutes |
Total Time: 60 minutes
Ingredients
- 1 ready made 9 inch pie crust, chilled
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely diced (about 3/4 cup)
- 1 cup shredded Swiss or sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley, plus extra for garnish
Instructions
- Preheat oven to 375 F and set the pie crust in a 9 inch tart or pie pan, crimp edges and set aside.
- Heat oil or butter in a skillet over medium heat, add diced onion and cook until soft and translucent about 5 minutes, season lightly with salt.
- Stir in shredded chicken just to warm through for 1 to 2 minutes, remove from heat and let cool slightly.
- Sprinkle half the cheese evenly into the bottom of the prepared crust, spread the chicken and onion mixture over the cheese, scatter the remaining cheese on top.
- In a bowl whisk eggs, heavy cream, milk, salt, pepper and nutmeg until smooth, then stir in chopped parsley.
- Pour the egg mixture slowly into the crust over the fillings, tapping the pan gently to remove air bubbles.
- Bake on the middle rack for 35 to 45 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest on a rack for 10 to 15 minutes before slicing, garnish with extra parsley and serve warm or at room temperature.
Recipe Variations
- Spinach and Chicken Quiche Swap in 1 cup cooked, drained spinach for some of the chicken for a greener, softer texture.
- Bacon and Mushroom Add 4 slices cooked bacon and 1 cup sautéed mushrooms for a smokier flavor.
- Crustless Chicken Quiche Skip the crust and bake in a greased 9 inch pie dish for a lower carb option, reduce bake time by about 5 minutes.
- Herb and Goat Cheese Use crumbled goat cheese and mixed fresh herbs instead of cheddar for a tangy, fresher profile.
Make Ahead: You can prepare the filling and par cook the onions up to 24 hours ahead, store covered in the fridge, then assemble and bake when ready; fully baked quiche keeps well refrigerated for 3 days and can be reheated in a 350 F oven for 10 to 15 minutes.
Frequently Asked Questions
Can I use rotisserie chicken for this quiche
Yes rotisserie chicken is perfect and saves time just shred and measure two cups then proceed as directed
How do I avoid a soggy bottom crust
Blind bake the crust for 8 minutes before filling or ensure fillings are not overly wet and avoid extra liquid dairy without reducing bake time
Can I freeze the quiche
Fully baked quiche freezes well wrapped tightly for up to 2 months thaw overnight in the fridge and reheat in a 350 F oven until warm
Is it okay to make this crustless for fewer carbs
Yes bake in a greased 9 inch dish and expect a slightly firmer custard and about 5 minutes less baking time
Chicken Quiche
This quiche is fast, forgiving, and perfect for weekday dinners or lazy weekend brunches, it uses cooked chicken you already have, bakes in about 40 minutes, and feeds a small family without fuss so you can get dinner on the table with minimal hands on time.
Ingredients
- 1 ready made 9 inch pie crust, chilled
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 tablespoon olive oil or butter
- 1 small yellow onion, finely diced (about 3/4 cup)
- 1 cup shredded Swiss or sharp cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 2 tablespoons chopped fresh parsley, plus extra for garnish
Instructions
- Preheat oven to 375 F and set the pie crust in a 9 inch tart or pie pan, crimp edges and set aside.
- Heat oil or butter in a skillet over medium heat, add diced onion and cook until soft and translucent about 5 minutes, season lightly with salt.
- Stir in shredded chicken just to warm through for 1 to 2 minutes, remove from heat and let cool slightly.
- Sprinkle half the cheese evenly into the bottom of the prepared crust, spread the chicken and onion mixture over the cheese, scatter the remaining cheese on top.
- In a bowl whisk eggs, heavy cream, milk, salt, pepper and nutmeg until smooth, then stir in chopped parsley.
- Pour the egg mixture slowly into the crust over the fillings, tapping the pan gently to remove air bubbles.
- Bake on the middle rack for 35 to 45 minutes until the center is set and the top is lightly golden, a knife inserted near the center should come out mostly clean.
- Let the quiche rest on a rack for 10 to 15 minutes before slicing, garnish with extra parsley and serve warm or at room temperature.
Conclusion
This chicken quiche is the kind of recipe you reach for when time is short and you still want something comforting and homey, it uses simple ingredients, adapts easily to what is in your fridge, and rewards you with reliable results so feel confident to swap fillings, shortcut with rotisserie chicken, and make it part of your weekday dinner rotation.
