Chicken Quiche

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!

This easy lighter chicken quiche 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

This easy lighter chicken quiche 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!This easy lighter chicken quiche 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! This easy lighter chicken quiche 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!

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This easy lighter chicken quiche 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!
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4.8 from 34 votes
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Chicken Quiche Recipe

6
10
6
SP
333.5 Cals 26.5 Protein 19.5 Carbs 17 Fats
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Yield: 6 servings
COURSE: Breakfast, Brunch
CUISINE: American
This easy lighter chicken quiche 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!

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.

Video

Nutrition

Serving: 1/6th of quiche, Calories: 333.5kcal, Carbohydrates: 19.5g, Protein: 26.5g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 269.5mg, Sodium: 507mg, Fiber: 0.5g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 10
Purple Smart Points: 6
Points +: 9
Keywords: chicken and spinach quiche, chicken mushroom quiche, chicken quiche, healthy chicken quiche, quiche

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109 comments

  1. Can you use shredded chicken instead of chopped?

  2. 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

  3. Could this be made without the crust?

  4. Can I use egg whites instead of eggs or half eggs and half egg whites?

  5. 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!

  6. Super easy to prepare and great for leftovers, too!

  7. Can you use almond milk instead?

  8. Absolutely delicious! 

  9. Can this be assembled the night before?

  10. 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?

  11. This was very good and very filling. I’ll be making it again. A great way to get rid of leftover chicken and veggies.

  12. Hi Gina,

    Can I use egg beaters instead of the eggs?  If so how much would I use?

    Thank you 
    Marsha

  13. 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!!

  14. 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?

  15. Made this today for dinner, using turkey sausage crumbles, Swiss cheese, spinach, red bell pepper. We enjoyed it a lot!

  16. 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.

  17. 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!

  18. 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.  

  19. I love this recipe and make it often. I use rotisserie chicken, artichoke hearts, fresh spinach and shredded 2% mozzarella cheese.

  20. 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. 

  21. My family loved this. I used Rotisserie Chicken, no mushrooms and sharp cheddar cheese.

  22. 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!

  23. can you use homemade single pie crust made with shortening?

  24. 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.

  25. 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?

  26. What would the freestyle points be if I did not use a crust?

  27. 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!

  28. 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!

  29. if im using part skim ricotta how much would i use?????

  30. making this tonight…wondering if i could use park skim ricotta cheese?

  31. Another winner! I followed the recipe as written. It was hearty and tasted great.  

  32. 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.

  33. This was absolutely declious and I will definitely be making this again!

  34. 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!!

  35. Just took my quiche out of the oven and it smell fantastic!!! Another home run!!! Thanks, Gina!!!

  36. 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 

  37. 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. 

  38. 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

  39. Gina,
    do I have to use glass pie pan? Or can I use a regular cake baking pan?

  40. 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!

  41. Loved this dish, super yummy, large portion, and easy to make!! Will definitely make again. Thank you so much!!

  42. This looks delicious !! How would the nutritional information and freestyle points change if this is made without a crust ??? thanks so much !

  43. Loved, loved this!  Can’t wait for leftovers.

  44. This looks delicious!  What can I sub for mushrooms? Not a favorite in our house. 

  45. 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!

  46. 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. 

  47. As with all of your recipes, this was delicious! Thanks for the great recipe. I was able to use some leftover Easter ham! 

  48. 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!

  49. Since it is going in for almost an hour at 400 does the diced chicken NEED to be pre-cooked?

  50. Is there a brand of crust? For counting points, I’m afraid all crusts are not created equal :/

  51. This looks delicious? Would it freeze well?

      • 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 🙂

  52. Can this be made a day ahead and bake it the next day?

  53. 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! 

  54. 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….

  55. 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.

  56. this looks yummy !! How would the nutritional information including WW Freestyle points change if this was made without the crust ??? thanks !

  57. 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!

  58. Suggestions on making this vegetarian please

  59. 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!

  60. Megan Farmer……Make the crust out of Bisquick.

  61. 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! 

  62. I’m definitely going to be making this.  If I use fat free half and half would that be better than milk?

  63. Do you think this would work with almond milk and dairy free cheese?

  64. 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.

  65. Would a frozen pie crust work?

  66. This looks so good!! Do you think that I could somehow use a ‘croissant’ type of crust or pastry crust for this?

  67. This looks absolutely divine!! Do you think it would hold up if I made it crustless? I have everything but the crust!!