Chicken Quiche

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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!

You Quiche Recipes You Will Love:

 

Chicken Quiche Recipe

4.81 from 36 votes
8
Cals:333.5
Protein:26.5
Carbs:19.5
Fat:17
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!
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!
Prep: 10 mins
Cook: 1 hr 30 mins
Total: 1 hr 40 mins
Yield: 6 servings
Serving Size: 1 /6th of quiche

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.

Last Step:

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Nutrition

Serving: 1 /6th of quiche, Calories: 333.5 kcal, Carbohydrates: 19.5 g, Protein: 26.5 g, Fat: 17 g, Saturated Fat: 7 g, Cholesterol: 269.5 mg, Sodium: 507 mg, Fiber: 0.5 g, Sugar: 2 g

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115 comments on “Chicken Quiche”

  1. 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?

    1. 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.

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

  3. 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!!

  4. 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?

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

  6. 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.

  7. 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!

  8. 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.  

  9. Avatar photo
    Michele Boone

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

  10. 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. 

  11. 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!

  12. 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.

  13. 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?

  14. 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!