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!
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.
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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!)
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!
Super easy to prepare and great for leftovers, too!
Can you use almond milk instead?
I used almond milk and it came out great!