Chicken Quiche Recipe

There's something magical about a homemade chicken quiche that makes any breakfast feel special. This breakfast favorite combines tender shredded chicken, creamy egg custard filling, and a flaky crust that melts in your mouth. Whether you're hosting brunch or meal prepping for busy mornings, this chicken quiche delivers protein and flavor in every bite.

I've been making chicken quiche for years, and it's my go-to when I want something impressive but easy. This chicken quiche works for any meal, and the best part? You probably have most ingredients in your kitchen right now.

What Makes This Chicken Quiche Special

This isn't just another egg dish; it's comfort food that fits perfectly into your morning routine. The combination of shredded chicken with cheese and herbs creates layers of flavor that make every slice memorable. What I love most about this chicken quiche recipe is how forgiving it is. You can use leftover rotisserie chicken, swap vegetables based on what's in your fridge, and still get amazing results every time.

The flaky crust provides the perfect base for the creamy filling, while the protein-rich meal keeps you satisfied for hours. Unlike heavy breakfast options, this chicken quiche balances richness with freshness. It pairs beautifully with a simple green salad or fresh fruit, making it ideal for weekend brunch gatherings or quick weekday breakfasts. Plus, this baked quiche reheats wonderfully, so you can enjoy it throughout the week.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret to Quiche Success
• FAQ
• Wrapping Up This Delicious Breakfast
• Related
• Pairing
• Homemade Chicken Quiche

Ingredients

For the Crust

• Refrigerated pie crust (or homemade)
• Butter

For the Filling

• Cooked chicken (shredded or diced)
• Broccoli florets (fresh or frozen)
• Shredded cheese (cheddar, Swiss, or Gruyere)
• Eggs
• Heavy cream (or half-and-half)
• Milk
• Salt
• Black pepper
• Garlic powder
• Dried thyme
• Nutmeg

Substitutions & Options

• Gluten-free crust or crustless version
• Dairy-free alternatives (e.g., coconut cream, dairy-free cheese)
• Other vegetables: spinach, mushrooms, bell peppers, asparagus
• Cheese options: Gruyere, cheddar
• Crust alternatives: puff pastry

See recipe card for quantities.

Instructions

Step 1: Prepare Your Ingredients and Preheat

1. Preheat your oven to 375°F (190°C) and position the rack in the lower third.
2. Grease a 9-inch pie dish with butter to prevent sticking.
3. If using frozen broccoli, thaw it completely and pat dry with paper towels.
4. Shred your cooked chicken into bite-sized pieces.
5. Grate your cheese if using a block rather than pre-shredded.
6. Roll out your pie crust and fit it into the greased pie dish, trimming excess and crimping the edges.
7. Prick the bottom of the crust with a fork several times to prevent bubbling.

Step 2: Build the Filling Layers

1. Spread the shredded chicken evenly across the bottom of the pie crust.
2. Distribute the broccoli florets over the chicken layer.
3. Sprinkle the shredded cheese on top, saving a small handful for the finish.
4. In a large mixing bowl, whisk together eggs, heavy cream, milk, salt, pepper, garlic powder, thyme, and nutmeg until well combined.
5. Pour the egg custard filling slowly over the chicken and vegetables.
6. Gently tap the dish on the counter to release any air bubbles.
7. Sprinkle the remaining cheese on top for a golden, bubbly finish.

Step 3: Bake to Golden Perfection

1. Place the chicken quiche on a baking sheet to catch any spills.
2. Bake for 45-50 minutes until the center is just set and the top is golden brown.
3. Check for doneness by inserting a knife in the center; it should come out clean.
4. If the crust edges brown too quickly, cover them with aluminum foil strips.
5. Watch for the telltale puff and slight jiggle in the center; this means it's done.

Step 4: Cool and Serve

1. Remove from the oven and let the quiche rest for at least 15 minutes before slicing.
2. This resting time allows the custard to firm up for cleaner slices.
3. Cut into 6-8 wedges depending on your serving size preference.
4. Garnish with fresh herbs like parsley or chives if desired.
5. Serve warm or at room temperature for the best flavor and texture.

Expert Cooking Tips

Perfect Custard Consistency The key to a creamy filling is the ratio of eggs to dairy. Use one egg per half cup of liquid for the ideal texture. Don't skip the nutmeg; even a pinch adds authentic quiche flavor that makes people wonder what your secret is.

Avoid a Soggy Bottom

• Pre-bake your crust for 10 minutes if you have time
• Pat vegetables completely dry before adding them
• Don't overfill; leave about ¼ inch from the top
• Place the quiche on the lower oven rack for better bottom heat

Chicken Preparation Tips Rotisserie chicken is your best friend here. It's already seasoned and saves tons of time. If cooking chicken from scratch, season it well and let it cool before shredding. Dark meat adds more flavor, while breast meat keeps it leaner; I usually use a mix of both.

Temperature Matters Bring eggs and dairy to room temperature before mixing. Cold ingredients don't combine as smoothly and can create a grainy texture. Let your chicken quiche cool properly before cutting; rushing this step results in runny slices that fall apart.

Flavor Boosters

• Add a tablespoon of Dijon mustard to the egg mixture for depth
• Sauté onions or shallots before adding for sweetness
• Fresh herbs taste better than dried; use three times the amount
• A splash of hot sauce in the filling adds unexpected warmth

Recipe Variations & Substitutions

Chicken and Broccoli Quiche This classic combination never disappoints. Steam broccoli florets until tender-crisp, then pat them completely dry. The green adds beautiful color and nutrition. Add a squeeze of lemon juice to the egg mixture to brighten the flavors and complement the broccoli perfectly.

Chicken and Spinach Quiche Swap broccoli for fresh spinach to create an elegant variation. Sauté 2 cups of fresh spinach until wilted, then squeeze out all moisture. Frozen spinach works too; just thaw and drain thoroughly. This version pairs beautifully with feta cheese instead of cheddar.

Crustless Chicken Quiche Skip the crust entirely for a low-carb option. Grease your dish extra well and bake at 350°F for 35-40 minutes. The edges will create their own golden crust. This variation is perfect for meal prep and reheats even better than the traditional version.

Additional Variations to Try

• Chicken Quiche Lorraine: Add crispy bacon and caramelized onions with Swiss cheese
• Chicken and Mushroom Quiche: Sauté mushrooms with garlic until golden
• Mini Chicken Quiche Bites: Use a muffin tin for portion-controlled servings
• Chicken Quiche with Puff Pastry: Replace pie crust with store-bought puff pastry for extra flakiness
• Creamy Chicken Quiche: Increase heavy cream to 1.5 cups and reduce milk for ultra-rich filling

Dietary Modifications For a lighter version, use all milk instead of cream and reduce cheese to ¾ cup. Keto dieters can make this crustless and add extra vegetables. Vegetarians can replace chicken with chickpeas or extra vegetables. The beauty of this chicken broccoli quiche is its flexibility.

Equipment Recommendations

• 9-inch pie dish ; glass or ceramic works best for even baking and presentation
• Whisk or fork ; for combining the egg custard filling smoothly
• Mixing bowl ; large enough to whisk eggs without splashing
• Measuring cups and spoons ; accuracy matters for the custard ratio
• Baking sheet ; place under the chicken quiche to catch any overflow
• Cheese grater ; freshly grated cheese melts better than pre-shredded
• Kitchen timer ; prevents overbaking and ensures perfect texture

Budget-Friendly Alternatives You don't need fancy equipment. A regular pie pan works just fine, and you can mix with a fork instead of a whisk. If you don't have a baking sheet, place foil on the oven rack below to catch drips.

Storage & Meal Prep Tips

Refrigerator Storage Store leftover chicken quiche covered in the refrigerator for up to 4 days. Let it cool completely before covering with plastic wrap or aluminum foil. The quiche actually tastes better the next day as flavors meld together. Reheat individual slices in the microwave for 60-90 seconds or in a 300°F oven for 10-15 minutes.

Freezing Instructions This chicken quiche freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before reheating. For best results, slightly underbake if you plan to freeze; this prevents overcooking during reheating.

Meal Prep Strategy

• Make two chicken quiche recipes at once and freeze one
• Prep all ingredients the night before for quick morning assembly
• Bake on Sunday for grab-and-go breakfasts all week
• Store slices separately for easier portion control

Reheating Tips The oven method preserves the flaky crust better than microwaving. Cover with foil to prevent over-browning. For crustless versions, the microwave works perfectly. Add a damp paper towel over the slice to prevent drying out.

FAQ

Wrapping Up This Delicious Breakfast

This chicken quiche proves that impressive breakfast doesn't have to be complicated. With just 4 simple steps, you can create a restaurant-quality dish right in your kitchen. The combination of tender chicken, creamy custard, and flaky crust makes every bite worth savoring.

Whether you're making this chicken quiche for brunch or meal prepping for the week, it delivers on flavor and convenience. If you loved this recipe, try my Curry Chicken Salad Recipe for another protein-packed meal, or explore my Swiss Chicken Casserole Recipe for dinner.

There's nothing like a warm slice of homemade quiche to start your day right! 🥧; Emily

Related

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Pairing

These are my favorite dishes to serve with this Chicken Quiche Recipe: