This easy chicken quiche is a tried and true main dish for brunch entertaining, showers, or luncheons. It’s a simple recipe with canned chicken, 2 kinds of cheese, and diced onion. Make it ahead and serve it warm or at room temperature.
When you need a brunch recipe, this quiche with chicken hits the mark in so many ways. It’s very easy to put together so it’s great for morning prep, it uses chicken rather than some of the fattier breakfast meats, and it’s a crowd pleaser!
Why You’ll Love It
- Make Ahead. This is the perfect choice for an early brunch, or a bridesmaids luncheon. Make it the night before to save time in the morning.
- Quick & Easy. Because I use evaporated milk instead of cream, and canned chicken, you can prepare this at a moments notice.
- Delicious! This dish is always a hit with the taste buds, including when I served it for this sip and see shower.
- Eggs. Use “large” eggs and let them sit at room temperature for a bit before using. It makes them easier to crack.
- Evaporated Milk. For this recipe I use canned evaporated milk which is a great shelf-stable pantry item! That makes this dish easy to make even if you don’t have fresh cream in the fridge. It’s thicker and creamier than milk and is a lower-calorie alternative to heavy cream.
- Cheese. I use 2 types of cheese for this. Swiss and white cheddar go together fabulously. I recommend buying a block of each and shredding it yourself. You can substitute with parmesan, asiago or gruyere if you like.
- Chicken. I use canned chicken to make this as easy as possible, however you do need to use the good stuff! Look for keywords on the can that say premium, chunk chicken breast, or extra lean for the best texture and flavor. We typically use Kirkland Signature brand from Costco. Make sure to drain the liquid off!
- Onion. Use diced onion to give this quiche extra flavor. I use red here but you can certainly use white, yellow, or a sweet onion. You can even sauté it first before adding it in. That will bring out a sweet caramelized taste that’s so good.
- Spices. You’ll need salt, pepper and nutmeg for this recipe. If you don’t have nutmeg you can leave it out, but it does bump up the flavor nicely.
- Deep Dish Pie Crust. Use a refrigerated pie dough that you can roll out into a pie pan, or you can use a frozen pie shell that’s ready to fill.
- Use rotisserie chicken or cook your own and shred it.
- Use milk or half & half in place of the evaporated milk.
- Use bacon, diced ham, sausage or chorizo, instead of chicken.
- Instead of onions, try diced bell pepper or mushrooms.
- Make the recipe without the dough for a crustless quiche.
How to Make It
Place the crust on a sheet pan and then add the ingredients to it. That way you can easily transfer it to the oven without spilling, and the pan will catch any overflow while cooking.
- Prepare the crust.
- Mix the custard ingredients.
- Assemble the quiche. Add the cheese on the bottom, then top it with the chicken and onion.
- Pour in the egg mixture and bake until the center is slightly jiggly. It will set fully as it cools.
Tip: If you’re not blind baking the crust, put the baking sheet in the oven to heat up before placing the prepared quiche on it. The heat from the pan helps cook the bottom quicker and alleviate the soggy bottom.
How to Know When It’s Done
The outer portion should be set while the center is barely jiggly. It will fully set in the middle as it sits and cools. You can insert a toothpick or knife near the center and it should come out clean.
Blind Bake the Crust
Blind baking the crust helps give it a crisp base so the liquid filling doesn’t make it soft and soggy. If you don’t have pie weights you can follow these steps.
- Add pie dough to a pie dish and poke the bottom and sides evenly with a fork a few times. This will prevent the crust from puffing up when heated.
- Bake for about 5 to 7 minutes.
- Use a deep dish crust or pan to make sure nothing spills out.
- Blind bake your crust before adding the filling to ensure you get a crisp bottom on your quiche. Although I have made it without blind baking and it’s still delicious with a softer bottom crust.
- If you have fresh herbs on hand, chop them up and sprinkle them in. Fresh chives, thyme, and parsley can enhance the quiche.
- Keep an eye on the quiche while it bakes. If the crust around the edges starts to brown too quickly, lay a piece of aluminum foil loosely on top to shield the crust.
- Let the quiche sit in the pie dish for 15 minutes before cutting so it can set.
- Garnish with microgreens and sliced cherry tomatoes for a pretty presentation and nutritious addition.
Storage & Freezing
Let the quiche cool completely and cover it tightly with aluminum foil or plastic wrap. It will stay fresh in the fridge for 3-4 days.
To reheat, let it sit at room temperature for at least 30 minutes. Cover with foil and heat at 325 degrees F for about 15 minutes.
To freeze, wrap the cooked quiche with heavy-duty aluminum foil, or slide it into a freezer bag. Seal, label and freeze for up to 2 month.
When ready to serve, remove from freezer. No need to thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. You may need to cover it loosely with foil to keep the crust from over-browning.
For a brunch party or ladies luncheon, make this up to 1 day ahead and store in the fridge. Bake it fully and let it cool completely before refrigerating overnight.
You can also blind bake your crust, prep your filling, and store them separately in the fridge. Give it a quick stir and pour it into the prepared quiche and bake so it’s nice and fresh from the oven.
Serve it warm or at room temperature. It can sit out for a couple of hours on a breakfast buffet.
- Serve it with a delicious strawberry spinach salad for a baby shower or bridal shower.
- It goes great with a soup bar for a ladies luncheon.
- For breakfast entertaining, serve it with spice muffins or coffee cake.
- Add some fresh fruit on the side like this watermelon and feta salad.
- Serve a brunch charcuterie board as a yummy accompaniment.
This easy chicken quiche will become your go-to dish when you’re hosting overnight guests or having a party.
- 1 9-inch deep dish pie shell
- 1 cup shredded Swiss cheese
- 1 cup shredded white cheddar cheese
- 1 cup cooked chicken breast, from a can or cooked & shredded
- 1/4 cup diced onion
- 3 large eggs, well beaten
- 1 12-ounce can low fat evaporated milk
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350° F.
- Using a fork, poke the bottom and sides of crust and pre-bake for 5 minutes. Remove and set aside.
- Sprinkle cheese into bottom of pie shell. Top with chicken and onion.
- Combine evaporated milk, beaten eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.
- Bake for 40 to 45 minutes or until center looks firm and doesn’t jiggle any longer. Cool for 5 minutes on wire rack before serving.
Bake quiche on baking sheet to catch spills or overflow during cooking.
Keep an eye on the edge of the crust during baking and cover with foil if it begins to get too brown.
To freeze, wrap the cooked quiche with heavy-duty (or double thickness) aluminum foil, or slide it into a freezer bag. Seal, label and freeze for up to one month. When ready to serve, remove from freezer. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through. You might need to cover it loosely with foil to keep the crust from over-browning.