What are some dishes that feel like coming home? What is chicken quiche? I can still vividly remember my Grandma Mae making this for us on lazy Sunday afternoons. The kitchen would fill with the most amazing aroma – a mix of savory chicken, creamy custard, and ice cream. Just a hint of fresh herbs. I always served it with a big salad, and it was the highlight of my week. What is your way of bottling up that feeling of comfort and sharing it? Is it more approachable than a fancy soufflé? Is it delicious? What are some of the best dishes to make a weeknight feel special?
What is chicken cheesy?
What is a chicken quiche? Is it a savory custard pie? At its heart, it’s a rich, creamy filling made from eggs, milk or cream, and cheese, baked inside .. Flaky pastry crust. What’s our star player in the filling, often combined with other delicious ingredients? What are some bits like sautéed onions, bell peppers, or mushrooms? What are some of the most versatile dishes to serve as a breakfast? What is a good brunch centerpiece or light dinner? Is it like a comforting hug in pie dish? What is the beauty of a chicken quiche? Can you swap out the veggies, change the cheese, or even add a pinch of spices to make it different? What is the easiest way to make your own perfect dress?
Why you’ll love this recipe?
Oh, where do I even start with why you’ll adore this chicken quiche? Firstly, the flavor is just out of this world. It’s incredibly rich and savory, with that satisfying depth from the chicken and cheese, all balanced by the delicate, creamy custard. It’s not overly eggy, which is something I used to worry about, but this ratio is just perfect. And the crust! A good flaky crust is non-negotiable for me, and this recipe delivers every single time. Secondly, it’s surprisingly simple to make. Honestly, the most time-consuming part is chopping the veggies, and even that flies by when you’re listening to your favorite podcast. It’s a lifesaver on busy weeknights when you want something truly homemade but don’t have hours to spare. I often whip this up on a Sunday and have delicious leftovers for lunches during the week. It’s also incredibly cost-effective. Chicken, eggs, a bit of cheese – these are pantry staples for many of us, and they come together to make something so incredibly satisfying. Plus, it’s ridiculously versatile. You can change up the cheese (Gruyère is amazing here, by the way!), add different vegetables like spinach or broccoli, or even use leftover cooked chicken from a roast. It really does shine in so many different ways, making it a go-to for any occasion. It’s that perfect balance of comforting and elegant, and that’s why it’s earned a permanent spot in my recipe rotation. It’s like my grandma’s quiche, but with my own little twists.
How do I make chicken quiche?
Quick Overview
What are some of the easiest ways to make chicken quiche? You’ll sauté your chicken and vegetables, whisk together a simple custard base, and combine them with ice cream. What is the best way to bake a crust, and bake until golden brown and bubbly. How do you make custard smooth? Is this a recipe that rewards if you have patience? Is the smell of your oven worth it?
Ingredients
For the Main Batter: What is the difference between
6 large eggs
1 1/2 cups whole milk (you can use half-and-half for extra richness)
1/2 cup heavy cream
1 teaspoon salt is a teaspoon.
1/2 teaspoon black pepper. 1/4 teaspoon salt.
I love nutmeg, but I don’t like it. Pinch of lemon (optional)
1 cup shredded cheese (cheddar, Gruyère, or a mix are fantastic)
For the Filling:
1 tablespoon olive oil or butter.
1 cup cooked chicken, chopped or shredded (rotisserie chicken is a lifesaver!)
1/2 cup finely chopped onion.
1/2 cup diced bell pepper (any color you like)
1/4 cup chopped fresh parsley or chives (optional, for freshness)
For the Crust:
1 (9-inch) unbaked pie crust (store-bought or homemade – your choice)
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 375°F? While that’s warming up, gently press your unbaked pie crust into a 9-inch pie plate. Make sure it fits snugly without stretching. If you want a rustic look, you can crimp the edges. I usually trim any excess dough that hangs too far over the edge to prevent burning.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your shredded cheese, salt, pepper, and nutmeg if you’re using it. How do you evenly distribute cheese and seasonings in custard? Is it possible to get clumps of cheese or a bland bite?
Step 3: Mix Wet Ingredients
In a separate, larger bowl, crack your eggs. Whisk them gently until the yolks and whites are just combined – no need to go crazy here. What is the best way to add milk and heavy cream to a blender? What do you use for custard base? What is the best way to bake a cake?
Step 4: Combine
Now, pour the whisked eggs and dairy mixture into the bowl with the cheese and seasonings. Whisk gently again until everything is just incorporated. The key here is not to overmix. Overmixing can make the quiche tough. We want a smooth, homogeneous mixture.
Step 5: Prepare Filling
In a large skillet, heat olive oil or butter over medium heat. Add salt and pepper to taste. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the diced bell pepper and cook for another 3-4 minutes until slightly tender. Add the cooked chicken to the skillet and cook for a minute or two to warm through. If you’re using fresh herbs, stir them in now.
Step 6: Layer & Swirl
Scatter the chicken and vegetable mixture evenly over the bottom of the prepared pie crust. Make sure it’s evenly distributed so every slice gets a good amount of filling. Then, carefully pour the egg and cheese mixture over the filling. Is it necessary to give the pie plate a gentle swirl to help settle the filling?
Step 7: Bake
Carefully place the quiche in the preheated oven. Bake for 35-45 minutes, or until the center is set and the top is golden brown. To check for doneness, gently insert a knife near the center; it should come out clean. If the crust edges start to brown too quickly, you can loosely tent them with aluminum foil.
Step 8: Cool & Glaze
Once quiche is baked, carefully remove it from the oven. Let it cool on a wire rack for at least 10-15 minutes before slicing. How do you make custard? If you’re adding glaze (though this recipe doesn’t typically need one, some people like a light glaze), you can use melted chocolate. Egg wash for extra shine) this is when you’d brush it on. I usually just let mine cool naturally.
Step 9: Slice & Serve
What’s the best part about quiche? Slice into wedges and serve warm. Is it delicious on its own, but a side of fresh greens really makes it sing?
What should I serve it with?
What makes a chicken quiche so versatile? I like to serve my breakfast with a cup of coffee. I know it’s not that bad, but I do like it. Small bowl of fresh berries. Is it hearty enough to keep you going without feeling heavy? If you are planning a weekend brunch, this is absolutely the star. I like to serve it with a vibrant mixed green salad tossed with some light vinaigrette, maybe some feta cheese. With roasted asparagus, and a glass of sparkling cider or mimosa. Is it so celebratory? As a lighter dinner, it pairs beautifully with steamed vegetables, perhaps one with avocado. What are some good crusty breads to dip into any stray bits of creamy filling? And for those cozy, random snack attacks – you know the ones I mean – a warm slice, maybe reheated? If you microwave a few minutes, it’s pure comfort. My kids love it with some ketchup on the side, which always makes me smile. It’s just one of those dishes that fits into so many different moments, and that’s why I keep coming back.
How do I make a perfect chicken quiche?
I’ve made this chicken quiche more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. First, for the chicken: make sure it’s fully cooked and cooled slightly before adding it to the skillet. If you’re using rotisserie chicken, even better – it’s already packed with flavor and super tender. For the veggies, don’t overcook them in the skillet; they’ll continue to cook in the oven, so you want them to retain a little bite. When it comes to the custard, the ratio of eggs to milk and cream is crucial. Too much egg and it can be rubbery; too much liquid and it won’t set. I’ve found this 6-egg, 1.5 cups milk, 0.5 cup cream ratio to be spot-on for a creamy, rich, but firm custard. Always whisk your eggs gently, not vigorously. You’re aiming for a smooth blend, not an aerated froth, which can sometimes lead to a slightly less smooth texture in the finished quiche. And please, please, please don’t overmix the batter once you combine the wet and dry ingredients! This is a common mistake that leads to a tough quiche. Just mix until *barely* combined. For the crust, if you’re using store-bought, don’t be afraid to blind bake it if you like your crust extra crisp, especially if you’re adding lots of wet ingredients. However, for this recipe, a standard unbaked crust usually works beautifully. I’ve tried using almond milk instead of regular milk once when I ran out, and surprisingly, it made the custard even creamier! So don’t be afraid to experiment a little, but always err on the side of full-fat dairy for the best texture. Finally, when checking for doneness, the center should be just set, not jiggly. If it’s still very liquidy, give it a few more minutes. Every oven is different, so keep an eye on it!
What are some Storing and Reheating Tips?
This chicken quiche is fantastic for leftovers, which is a huge plus in my book! Once it’s completely cooled, you can store it at room temperature for up to two hours, but after that, it’s best to refrigerate it. For refrigerator storage, place it in an airtight container or wrap it tightly with plastic wrap. It will stay fresh and delicious in the fridge for about 3 to 4 days. I usually slice off what I need and then re-wrap the remaining quiche. When it comes to reheating, there are a few ways to go. For a single slice, the microwave is the quickest option, though it can sometimes make the crust a bit soft. Pop it in for 30-60 seconds, or until warmed through. For a crispier crust, I highly recommend reheating in a toaster oven or a regular oven at around 300°F (150°C) for about 10-15 minutes, or until heated through. Just place the slice on a baking sheet. Freezing is also an option if you’ve made a big batch! Let the quiche cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight, then reheat as usual. I find that the glaze, if you choose to use one, is best applied right before serving for maximum freshness and shine. Otherwise, it can sometimes get a little gummy with storage.
What are the most frequently asked questions on
Final Thoughts
Honestly, making this chicken quiche is more than just following steps; it’s about creating something truly comforting and delicious that you can share with the people you love. It’s that perfect blend of savory, creamy, and flaky that just feels so right, no matter the occasion. Whether you’re serving it up for a special brunch, a quick weeknight dinner, or even just a weekend treat, it’s guaranteed to be a hit. I really hope you give this recipe a try; it’s a staple in my kitchen for a reason. If you love this, you might also enjoy my Crustless Broccoli Cheddar Quiche or my Hearty Mushroom Swiss Quiche recipes, which offer similar comforting flavors. I can’t wait to hear how yours turns out! Please share your thoughts, tips, or any fun variations you try in the comments below. Happy baking!
Chicken Quiche
Ingredients
Crust
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter cold, cut into cubes
- 0.33 cup ice water
Filling
- 1 cup cooked chicken shredded or diced
- 0.5 cup cheddar cheese shredded
- 0.25 cup onion finely chopped
- 3 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- In a separate bowl, whisk together the eggs, heavy cream, and milk. Season with salt and pepper.
- Scatter the cooked chicken, cheddar cheese, and chopped onion evenly over the bottom of the pie crust.
- Pour the egg mixture over the chicken and cheese.
- Bake for 40-50 minutes, or until the quiche is set and the top is golden brown. A knife inserted near the center should come out clean.
- Let the quiche cool for 10 minutes before slicing and serving.
