This easy chicken quiche recipe is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!
Chicken Quiche
Earlier this week I shared a spinach crustless quiche recipe which I love! But if you want something a little more substance with crust, you’ll love this quiche which can be serve for brunch, lunch or dinner with a salad on the side! This is very inexpensive to make, I used leftover chicken but turkey or ham would also work! I also love Spinach Ricotta Quiche and Crustless Ham and Cheese Quiche.
Quiche is usually pretty high in fat and calories. Rather than using heavy cream which is usually used in quiche, I swapped the cream for milk which was still wonderful and made it lighter with less fat.
You can fill a quiche with any meat, cheese and vegetable combination. Here’s a few ideas..
Quiche Variations:
- Swap the chicken for ham or turkey
- Swap the spinach and mushrooms for leftover steamed broccoli
- Swap the spinach and mushrooms for leftover asparagus
You Quiche Recipes You Will Love:
- Loaded Petite Crustless Quiche
- Veggie Ham and Cheese Bake
- Loaded Baked Omelet Muffins
- Crustless Broccoli Cheddar Quiche
- Crustless Ham and Cheese Quiche
Chicken Quiche Recipe
Ingredients
- refrigerated Dough for 1, 9-inch pie crust
- 7 large eggs, beaten
- 2/3 cup skim milk
- 2 cups diced cooked chicken or turkey breast, chopped 1/2 inch pieces
- 1 cup chopped baby spinach
- 1/3 cup part skim Swiss cheese, or cheese of your choice
- 4 ounces mushrooms, chopped 1/2 inch pieces
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 400F degrees.
- Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
- Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
- Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
- Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
- Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
- Let cool before serving.
- Serve with a crisp green salad or maybe some fresh fruit on the side.
Great recipe. Sauteed peppers and shallot with the mushrooms, added lots of fresh herbs (basil, tarragon, thyme, oregano) and a little extra cheese. Super yummy, a great use for leftover smoked chicken.
Wonderul tasting quiche and loved that it has 30 grams of protein. I used a refrigerated pie crust( the type found in the refrigerated section w canned rolls and usually cheeses) My pie plate was 10 in so it cooked a bit quicker. My husband loved it and I will fix this tasty recipe again. I imagine any type of vegetable would be great and also by added fresh herbs and parmesan cheese. This ones is a keeper. Thank you so much!
Gina, you are brilliant at bringing us delicious healthy skinny recipes! Thank you so much!!!
I love your recipes but I think I will stop coming here because of the very annoying video apps within your recipes.
They are just too annoying and totally degrade your website.
Nobody makes you watch the video. And nobody needs to know you are leaving.
I usually enjoy Skinnytaste recipes, but this just didn’t work for me. I make quiche often to take advantage of lots of farm fresh eggs, and was happy to find a recipe using more eggs, no cream. This, however, was bland and terribly dry even though I used 2% milk and stopped cooking it at 44 minutes.
Made this for the first time today. My only tweaks were to precook the mushrooms and spinach with 1/2 teaspoon of butter, and used a 9″ frozen (and defrosted) pie crust par baked. I liked the filling but it was very dry. Perhaps because of my tweaks. But next time I’m going crustless!? My little soufflé dishes worked great for the extra mix!
I made this last night with a few changes. Instead of mushrooms I doubled the spinach and added maybe 1/8 cup of red onion. I forgot the cheese prior to the bake so I added it on top and let it melt. It was so good!
This is AWESOME
I made this quiche and it was wonderful.
Do you cook the mushrooms first? Concerned they will give off a lot of water if you out them in raw?
I hope this doesn’t come to you too late! I’ve tried both ways, and I’ve found sauteing the mushrooms in butter works much better than raw in this dish.
First of all, thank you for all the recipes. I’ve lost 35 lbs in the last 6 months and your recipes have kept me from straying into high calorie territory. But for this recipe, why prebake the pie crust? Wouldn’t the 50 minute cooking time with filling added cook the crust sufficiently? (And again, thanks for all the great recipes and please keep them coming!)
Slightly baking the pie crust keeps it from getting soggy
Can you use shredded chicken instead of chopped?
FYI
According to a comment someone made about it tasting too salty, Gina responded and ask her if she used Kosher because regular would of made it too salty. The recipe still says just salt not kosher so I’m a little confused. Can anybody that made this please comment? I’d really like to make this but definitely don’t want it too salty. Thanks
Could this be made without the crust?
Can I use egg whites instead of eggs or half eggs and half egg whites?
This recipe is AMAZING!!! The only change I do is I make it without the crust and add extra spinach. I’ve made it about four times now, and each time it’s come out great! When you first beat everything together, it totally looks like there’s wayyy to much filling and not enough egg, but the egg expands a lot. Careful though, if you overfill the pan it WILL overflow into the bottom of your oven. I always cook it over a cookie pan just in case. Would recommend!
How much extra spinach and what size pan did you use?
Super easy to prepare and great for leftovers, too!
Can you use almond milk instead?
I used almond milk and it came out great!
Absolutely delicious!
Can this be assembled the night before?
You can bake this the night before then reheat.
I really want to make this but I’m confused about the directions. After you place it in the glass pie pan you have to take it out and transfer it to a cookie sheet? Why can’t it be baked in the pie pan?
Dora the cookie sheet is placed UNDER the pie pan to catch any spills or runover of the eggs as it bakes. Hope this helps.
How can I make this gluten free?
This was very good and very filling. I’ll be making it again. A great way to get rid of leftover chicken and veggies.
Hi Gina,
Can I use egg beaters instead of the eggs? If so how much would I use?
Thank you
Marsha
Sure, it should say on the egg beaters product how much will replace the amount of eggs needed.
I used a Pillsbury pie crust or I should say I used 2. I don’t understand why both of them ‘creeped’ down the side of my pie plate. It looks and smells delicious but I will have to say I’m only having 1/2 the crust up the sides. Oh well. I’m sure it will be just as good!!
Has anyone tried this with the 2 point dough? I’m wondering if it will work if I par bake the dough for a bit first?
Yes! Delicious!
Made this today for dinner, using turkey sausage crumbles, Swiss cheese, spinach, red bell pepper. We enjoyed it a lot!
Have made this before and making it again tonight. I use whatever cheese I have (reduced fat) and it always comes out great. Just disappointed I can’t use mushrooms. I love them, hubby not so much. Trying to figure out a way I can get them into half the pie. Maybe part way through cooking. We’ll see.
I can’t wait to try out this recipe. I made your whole wheat blueberry muffins and your sweet potato no bean chili and they came out great! Do you have a recipe for a pie crust if you made it from scratch or the brand of pie crust if it was store bought? I love how you include the calories in your recipes and I wanted to make sure that it matches. Thank you for your time!
I used Pillsbury!
If I don’t have any Thyme what’s good for a substitute??
Marjoram or oregano would work.
I made this for my family and my husband actually loved it so much that only him and I ate it. When I looked at the pie plate I told him that the kids were going to eat this too.
I love this recipe and make it often. I use rotisserie chicken, artichoke hearts, fresh spinach and shredded 2% mozzarella cheese.
Hi, Gina, Thanks fir another great recipe! I made this tonight, using gruyere cheese instead of swiss. Next time, I’m going to saute some chopped onions with the mushrooms for a bit more flavor.
My family loved this. I used Rotisserie Chicken, no mushrooms and sharp cheddar cheese.
I’ve made this with and without the crust. It is only 1 Freestyle point/serving without the crust!! I use 2 slices of Jarlsberg light reduced fat swiss cheese slices from Costco – 1 pt/slice) I do add more thyme and some chili flakes as it is a little bland. If it lasts long enough to sit, the flavor improves!
I made an extra one (crustless), cut it, then froze it in a freezer bag. Great to pull out to take for breakfast!
Thanks Gina for the basics! I like it even better without the crust. Consider adding a note to the recipe identifying this option, so others will know!
Is the cook time the same without the crust?
can you use homemade single pie crust made with shortening?
Made this the other night. Followed the directions exactly, except, since we don’t really care for mushrooms, I left them out and put in diced onions. My husband (Mr. Picky-eater) liked it and said he would like me to make it again. I do think I’m going to add some spice to it next time. It’s good, but a little bland.
Tasted amazing! My only question is that all of my add-ins ( mushrooms and spinach) stayed on the surface top of the egg and was not evenly distributed throughout the egg mixture. How do I avoid that?
What would the freestyle points be if I did not use a crust?
I wasn’t sure if the kids would like this but it was a hit. I used cheddar instead of swiss because that is what I had on hand. I loved the fresh spinach and mushroom combo. I have yet to try one of your recipes I do not like. Thank you!
Made this last night and everyone loved it! Served with mixed fruit and a salad with your blue cheese dressing recipe. I followed the directions exactly and it turned out perfect! I did forget to cover the crust with foil but it wasn’t burnt at all! I will be making this again!
if im using part skim ricotta how much would i use?????
making this tonight…wondering if i could use park skim ricotta cheese?
Another winner! I followed the recipe as written. It was hearty and tasted great.
This is delicious! Mine did not look this pretty-my crusts always shrink. I removed the crust from the pie pan after it baked and sprayed the dish with PAM since I knew the filling would overflow the shrunken crust. I’ll definitely be making this again.
This was absolutely declious and I will definitely be making this again!
so glad!!
Delicious! I used rotisserie chicken. I brought 2 of them to work this morning & was nervous because it was my first time making this recipe but both quiches were gone before I knew it…I didn’t change a thing about the recipe. Lets just say I have turned a lot of my co workers into Skinny taste fans this morning. 🙂 Thank you for yet another great recipe!!
Just took my quiche out of the oven and it smell fantastic!!! Another home run!!! Thanks, Gina!!!
Hi my name is sherry. Just found out about your wonderful
site. I joined weight watchers last Friday
Question. On your recipe for chickens quiche recipe you break points down to 6 freestyle, 9
Is a slice of this quiche 6+9 points or 6.
New and learning.
Thanks love all your recipes and look forward to trying them
6 freestyle points and 9 points + (plus), which is an older WW program. 🙂
I found this REALLY bland. Next time I will add some sautéed onions and green chilis – skip the thyme. I baked at 375 for 55 minutes to avoid a burnt crust.
I love your recipes, but I am a WW customer and I track my daily SP. I do not understand what you mean when you print a recipe that has 6 SP and then you add +(some other amount) as you have done with this recipe. Do you add the two together to get the total Smart Points. You say at the top of the recipe that this quiche has 6 Smart Points but then add additional information. Can you please clarify this for me so I can be accurate
Those are point + (plus), a previous program from WW.
Gina,
do I have to use glass pie pan? Or can I use a regular cake baking pan?
I am not sure if it will be the same with the crust, I recommend a pie dish.
This is so crazy! My mother made home made quiches for her restaurant. I miss those. I was thinking over the weekend as to how I could make some changes to lighten it up! Your recipe sounds PERFECT? Plus I love the idea of swapping ingredients for different versions of this amazingly yummy dish! As a side note, if broccoli is one of your swaps, add a generous sprinkle of nutmeg on top prior to cooking. Love it!
Yum!
Loved this dish, super yummy, large portion, and easy to make!! Will definitely make again. Thank you so much!!
This looks delicious !! How would the nutritional information and freestyle points change if this is made without a crust ??? thanks so much !
Sorry don’t have that info handy.
Loved, loved this! Can’t wait for leftovers.
This looks delicious! What can I sub for mushrooms? Not a favorite in our house.
Followed the recipe for the inside of the quiche and used a store bought phyllo dough for the crust. It turned out pretty darn good! However, I sautéed the mushrooms and spinach with some garlic and half an onion for more flavor before adding it to the egg mix. I found that I needed more eggs (3 more with another 1/3 cup of milk) to cover up the rest of the ingredients. I sprayed the pan with cooking spray and also each layer of phyllo while layering some bread crumbs in between to give it some crust. With the extra eggs, I added 10 extra minutes to the baking time. The quiche looked really pretty! I would definitely make it again!
Delicious. Had Ham, asparagus and a couple green onions from Easter so added them along with other veggies listed in recipe. My family loved it and requested I make it again! Highly recommend.
As with all of your recipes, this was delicious! Thanks for the great recipe. I was able to use some leftover Easter ham!
This was so easy to make and is so yummy and tastes indulgent. I made it Sunday and it has held up great for lunches all week. Another keeper! Thank you, Gina!
Since it is going in for almost an hour at 400 does the diced chicken NEED to be pre-cooked?
Is there a brand of crust? For counting points, I’m afraid all crusts are not created equal :/
I used Pillsbury
This looks delicious? Would it freeze well?
Not sure?
I froze half of mine after cutting it into slices and it holds up just fine. I would just chop the chicken finely if you’re planning on freezing it as the only problem I ran into was that sometimes the chunks of chicken would still be cold after popping it in the microwave even though the rest of the pie was hot. No big deal though, still delicious 🙂
Can this be made a day ahead and bake it the next day?
Sure
I made this quiche for brunch on Easter. It was delicious! After reading some previous reviews I baked mine at 350 for an hour. My oven tends to run on the hotter side. Came out perfect!
I love your recipes and make them often. I am wondering if I am doing something wrong because most of your recipes print in TWO pages. One page is so much easier….
Are you using the print button?
You are not doing anything wrong. When I print her recipes, they always print in 2 pages. I select two side on my printer settings if I want it printed front and back.
Thanks for this lovely quiche, Gina. I made it for our Easter brunch today – asparagus, spinach, mushrooms were the veggies, left out the “meat” and made our usual kielbasa on the side. DELICIOUS and I have left overs for breakfast tomorrow.
this looks yummy !! How would the nutritional information including WW Freestyle points change if this was made without the crust ??? thanks !
You would have to use recipe builder to see.
I’m confused by the instructions – are you baking the crust in the 9” glass bowl or taking it out and baking it flat on a cookie sheet? Same with the he rest of the ingredients – am i baking them in the dish like a pie, or on a cookie sheet???
Really want to try this – it looks so good!
In a pie dish. But I put the pie dish on a sheet just in case it spills and so it is easy to take out of the oven.
Lindsey that is the whole reason I’m reading the comments! I’m not a big cook so I was thinking the same thing! Thanks for asking and Gina thank for responding and not laughing at us!
Suggestions on making this vegetarian please
leave the chicken out, add more veggies
Sounds delicious! Stupid question but I have never seen part skim swiss cheese in my grocery store. Is it difficult to find? Does it come in a block or slices? Thanks!
the deli counter sells is. Alpine lace, Jarlseburg both make it.
The cheese is shredded – right?
I used part skim mozarella and it came out great!
Megan Farmer……Make the crust out of Bisquick.
This was perfect. I didn’t press firmly enough on one side and the crust sunk down but didn’t affect the taste at all. I did a variation with diced ham! This is a keeper and even my Husband loved it. Would you know how long this will keep? Could I keep it for a week for breakfast or does it freeze well? Thanks so much for your wonderful recipes!
Great thank you!!
I’m definitely going to be making this. If I use fat free half and half would that be better than milk?
I personally never use it because it bothers my stomach but I think it would work.
Do you think this would work with almond milk and dairy free cheese?
Im guessing should work? Not sure how it will taste.
Mine went horribly wrong. Way too salty and I think 400 was too hot for this. It took forever to cook and was “dark” brown on top. My husband said I burned the heck out of it.
Weird that it was too salty, I am guessing you used table salt rather than kosher which is much saltier if you used the same amount.
Can you add Kosher to the ingredients list for the salt so we are clear. Thanks.
Would a frozen pie crust work?
Sure
This looks so good!! Do you think that I could somehow use a ‘croissant’ type of crust or pastry crust for this?
Not sure?
This looks absolutely divine!! Do you think it would hold up if I made it crustless? I have everything but the crust!!
I haven’t tried it! Let me know if you do!
Gina,
I will be making the quiche tomorrow with leftover ham. Can I substitute almond milk for the skim milk?
If not I will pick up some skim. I just don’t normally use dairy milk. Tia.
Debra
Try making a parmessan “crust”. Coat the pan with butter and sprinkle either grated parmesan or shredded parmessan. It will make a “crust” as it cooks. I’ve done this to have crustless quiches. Really yummy.
I made it without the crust! Amazing!
Great!
Sure, it would be more like an egg bake.
How did it turn out crustless? I love the crustless quiche from here, but want to change it up … I love these ingredients, but hoping it would hold up without a crust!