I love simple food that feels like home, and this Chicken Quiche is one of my favorites for that reason. It bakes up golden, holds well, and fills the house with a warm smell that makes people smile. I make it when I want a cozy meal that travels well and feeds a few friends.
Dad James always asked for a second slice at Sunday lunch, and Mom Eva smiled when the kitchen looked like a quiet mess. Sister Jennifer claimed the last piece every time.
What You’ll Need
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ½ teaspoon salt
- 4-5 tablespoons ice water
- 1 cup cooked chicken, shredded
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- ¼ cup green onions, chopped
My Trusted Kitchen Tools
I keep a few tools close by for this Chicken Quiche. I use a food processor to make the crust quick and even. A rolling pin helps shape the dough into the pie pan. I use a 9-inch pie pan and a sturdy whisk for the egg mix. A metal spatula and oven mitts help when the quiche comes out hot. I also like a glass measuring cup for the milk and cream so I can pour with no fuss.
If you need a fast weeknight idea, I often pair this quiche with my 30-minute street corn chicken rice bowl for a different night of chicken dishes.
Bringing It All Together
- Combine flour and salt in a food processor.
- Add cubed butter and pulse until crumbly.
- Add ice water one tablespoon at a time until dough forms.
- Roll out dough and press into a 9-inch pie pan.
- Chill the crust for 30 minutes.
- Preheat oven to 375°F.
- Blind bake the crust for 10 minutes.
- Whisk eggs, milk, and heavy cream in a bowl.
- Add salt, pepper, garlic powder, onion powder, and paprika.
- Stir in shredded chicken, cheddar, Parmesan, and green onions.
- Pour the filling into the pre-baked crust.
- Bake for 35 to 40 minutes until the center is set.
- Let the quiche cool for 5 to 10 minutes before slicing.
Making It Your Own (Swaps & Ideas)
I like to keep the base the same and make small swaps when I want a new taste. Swap the cheddar for Gruyere for a nutty flavor. Use turkey or ham instead of chicken if you prefer. For a veggie version, leave out the meat and add cooked spinach, mushrooms, or roasted peppers. If you want a smoky note, swap paprika for smoked paprika. For a lighter dairy option, use half-and-half instead of heavy cream.
If you want a handheld idea, try my cheesy garlic chicken wraps which use similar flavors but roll up for lunch or picnic style.
How We Love to Serve It
We serve Chicken Quiche in many ways at home. I cut it into wedges and set it with a crisp green salad. It works cold, straight from the fridge, for a quick lunch. For brunch, I set it with fresh fruit and warm toast. If you want a bright contrast, pair it with a citrusy or vinegar based side. A light salad like my Asian chicken cranberry salad brings crunch and sweet-tart notes that lift the whole plate.
A Few Tips For Success
I like to share the small things that keep this Chicken Quiche reliable. Chill the crust well so it does not shrink. Blind bake the crust so the filling does not make it soggy. Whisk the eggs until smooth and pour the mix through a strainer if you want a silky texture. Do not overbake; the center should be just set and still slightly jiggly because it firms as it cools. Let the quiche rest so slices come out neat.
Saving Some For Later
This Chicken Quiche keeps well and travels easy. Cool it fully, cover it with plastic wrap, and refrigerate for up to four days. Reheat in a 325°F oven for 10 to 15 minutes until warm. You can freeze slices. Wrap each slice in parchment and then foil and freeze up to three months. Thaw in the fridge overnight and reheat in the oven for best texture.
From My Kitchen to Yours
I make this Chicken Quiche when I want food that will feed a small crowd and feel like home. The steps are simple and the result is forgiving. I hope it brings the same quiet joy to your table that it brings to mine.
Your Questions, Answered
How long does Chicken Quiche keep in the fridge?
I store leftover Chicken Quiche in the fridge for up to four days in an airtight container. Cool it first so it stays fresh and safe.
Can I freeze Chicken Quiche and still have good texture?
Yes, you can freeze slices of Chicken Quiche for up to three months. Wrap them well and thaw in the fridge before reheating in the oven to keep the crust crisp.
Can I make Chicken Quiche without a food processor?
You can make the crust by hand. Use a fork or pastry cutter to cut the butter into the flour until it looks like crumbs. Add ice water by the tablespoon until the dough comes together, then roll it out and press into the pan.
Print
Chicken Quiche
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Paleo
Description
A comforting Chicken Quiche filled with tender chicken, creamy custard, and a blend of cheeses, perfect for brunch or a cozy dinner.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ½ teaspoon salt
- 4–5 tablespoons ice water
- 1 cup cooked chicken, shredded
- 4 large eggs
- 1 cup milk
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika (optional)
- ¼ cup green onions, chopped
Instructions
- Combine flour and salt in a food processor.
- Add cubed butter and pulse until crumbly.
- Incorporate ice water one tablespoon at a time until dough forms.
- Roll out dough and press into a 9-inch pie pan.
- Chill the crust for 30 minutes.
- Preheat oven to 375°F.
- Blind bake the crust for 10 minutes.
- Whisk eggs, milk, and heavy cream in a bowl.
- Add salt, pepper, garlic powder, onion powder, and paprika.
- Stir in shredded chicken, cheddar, Parmesan, and green onions.
- Pour the filling into the pre-baked crust.
- Bake for 35 to 40 minutes until the center is set.
- Let the quiche cool for 5 to 10 minutes before slicing.
Notes
Chill the crust well to prevent shrinking. Blind baking is key to a crisp bottom. Let the quiche rest before slicing for neat pieces.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg
Keywords: chicken, quiche, brunch, comfort food, easy recipe, dinner, egg dish