18 Delicious Chicken Quiches Recipes Easy

Unlock the secret to turning simple ingredients into extraordinary meals with our roundup of 18 Delicious Chicken Quiches Recipes Easy! Perfect for busy weeknights or leisurely weekends, these quiches blend comfort with convenience, offering a world of flavors to explore. Whether you’re craving something classic or adventurous, we’ve got you covered. Dive in and discover your next favorite dish!

Classic Chicken and Cheese Quiche

You’ve got a craving for something hearty yet elegant? Classic Chicken and Cheese Quiche hits the spot with its creamy filling and flaky crust. Perfect for brunch or dinner, it’s a versatile dish that’s sure to impress.

Ingredients

– A pre-made pie crust (because we’re keeping it simple)- 2 cups of cooked chicken, shredded- 1 cup of shredded cheddar cheese- 4 large eggs- 1 cup of heavy cream- A splash of milk- A pinch of salt and pepper- A dash of garlic powder

Instructions

1. Preheat your oven to 375°F.2. Unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges for a fancy touch.3. In a bowl, mix the shredded chicken and cheddar cheese, then spread evenly over the pie crust.4. Whisk together the eggs, heavy cream, milk, salt, pepper, and garlic powder in another bowl until smooth.5. Pour the egg mixture over the chicken and cheese in the pie crust.6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Let it cool for 5 minutes before slicing.7. Serve warm for the best flavor and texture.Make sure to let the quiche rest before cutting to ensure clean slices. The combination of creamy filling and crispy crust is unbeatable. Try serving it with a side salad for a complete meal.

Spinach and Chicken Quiche

Zesty and satisfying, this spinach and chicken quiche is a perfect blend of fluffy eggs, tender chicken, and fresh spinach. It’s a versatile dish that works for any meal.

Ingredients

• 1 pie crust, store-bought or homemade
• 2 cups of cooked chicken, shredded
• 1 cup of fresh spinach, roughly chopped
• 4 large eggs
• 1 cup of heavy cream
• A splash of milk
• A couple of pinches of salt and pepper
• 1/2 cup of shredded cheddar cheese
• A dash of nutmeg

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
4. Layer the shredded chicken and chopped spinach evenly over the pie crust.
5. Pour the egg mixture over the chicken and spinach, ensuring it’s evenly distributed.
6. Sprinkle the shredded cheddar cheese on top.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool for 10 minutes before slicing.

Light and creamy with a crispy crust, this quiche is a crowd-pleaser. Serve it warm with a side salad for a complete meal.

Broccoli Chicken Quiche

Craving something hearty yet healthy? This broccoli chicken quiche is your answer. Perfect for any meal, it’s packed with flavor and easy to make.

Ingredients

• 1 pre-made pie crust
• 2 cups of chopped broccoli
• 1 cup of diced chicken breast
• 4 large eggs
• 1 cup of heavy cream
• A splash of milk
• A couple of dashes of salt and pepper
• 1 cup of shredded cheddar cheese
• A pinch of nutmeg

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and prick the bottom with a fork.
3. Blind bake the crust for 10 minutes to prevent sogginess.
4. While the crust bakes, sauté the broccoli and chicken in a pan until the chicken is no longer pink, about 5 minutes.
5. In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg.
6. Layer the chicken and broccoli mixture over the pre-baked crust.
7. Pour the egg mixture over the top, ensuring it’s evenly distributed.
8. Sprinkle the shredded cheddar cheese on top.
9. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
10. Let the quiche cool for 5 minutes before slicing.

Unbelievably creamy with a crisp crust, this quiche is a crowd-pleaser. Serve it warm with a side salad for a complete meal.

Mushroom Chicken Quiche

Tasty and hearty, this Mushroom Chicken Quiche is perfect for any meal. It combines savory flavors with a creamy texture that’s sure to please.

Ingredients

– 1 pie crust (store-bought or homemade)
– 2 cups cooked chicken, shredded
– 1 cup mushrooms, sliced
– 1/2 cup heavy cream
– 3 eggs
– A splash of milk
– A couple of green onions, chopped
– 1/2 cup shredded cheese (your choice)
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Lay the pie crust in a 9-inch pie dish. Crimp the edges for a decorative touch.
3. In a skillet over medium heat, sauté the mushrooms until they’re golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Spread the shredded chicken and sautéed mushrooms evenly over the pie crust.
5. In a bowl, whisk together the eggs, heavy cream, and a splash of milk. Season with salt and pepper.
6. Pour the egg mixture over the chicken and mushrooms in the pie crust.
7. Sprinkle the chopped green onions and shredded cheese on top.
8. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
9. Let the quiche cool for 5 minutes before slicing. Tip: This makes it easier to cut and serve.
Unbelievably creamy and flavorful, this quiche pairs wonderfully with a crisp salad. Try adding a dash of hot sauce for an extra kick.

Bacon and Chicken Quiche

Just when you thought quiche couldn’t get any better, here comes a version packed with bacon and chicken. It’s hearty, flavorful, and perfect for any meal.

Ingredients

• 1 pre-made pie crust
• 6 slices of bacon, chopped
• 2 cups of cooked chicken, shredded
• 4 eggs
• 1 cup of heavy cream
• A splash of milk
• A couple of green onions, sliced
• 1 cup of shredded cheddar cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Drain on paper towels.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Layer the pie crust with shredded chicken, crispy bacon, green onions, and cheddar cheese.
5. Pour the egg mixture over the layers in the pie crust.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 5 minutes before slicing.

Now this quiche is creamy inside with a crispy crust and smoky bacon bits. Serve it warm with a side salad for a complete meal.

Cheesy Chicken Quiche

Very few dishes blend comfort and elegance like a cheesy chicken quiche. Perfect for brunch or dinner, it’s hearty yet sophisticated.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1 cup of heavy cream
• 4 eggs
• 1.5 cups of shredded cheddar cheese
• A splash of milk
• A couple of green onions, chopped
• 1 tbsp of butter
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish. Trim edges if necessary.
3. In a skillet, melt the butter over medium heat. Add the green onions, sauté for 2 minutes until soft.
4. Spread the shredded chicken evenly over the pie crust. Top with sautéed green onions.
5. In a bowl, whisk together the heavy cream, eggs, and a splash of milk. Season with salt and pepper.
6. Pour the egg mixture over the chicken and onions in the pie crust.
7. Sprinkle the shredded cheddar cheese on top.
8. Bake for 35-40 minutes, until the center is set and the top is golden brown.
9. Let the quiche cool for 5 minutes before slicing.

Melted cheese and tender chicken make every bite rich and satisfying. Serve with a crisp salad for a balanced meal.

Chicken Alfredo Quiche

Let’s dive into a twist on classic quiche with this Chicken Alfredo version. It’s creamy, hearty, and perfect for any meal.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1 cup of Alfredo sauce
• 3 eggs
• 1/2 cup of milk
• 1 cup of shredded mozzarella
• A pinch of salt and pepper
• A sprinkle of garlic powder

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. In a bowl, mix the shredded chicken with Alfredo sauce. Spread this mixture over the pie crust.
4. In another bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour over the chicken mixture.
5. Sprinkle mozzarella cheese on top.
6. Bake for 35 minutes, or until the center is set and the top is golden brown.
7. Let it cool for 5 minutes before slicing.

You’ll love the creamy texture and rich flavor of this quiche. Try serving it with a side salad for a complete meal.

Southwestern Chicken Quiche

Got a hankering for something hearty with a kick? This Southwestern Chicken Quiche blends spicy and savory in every bite, perfect for brunch or dinner.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1 cup of shredded cheddar cheese
• 1/2 cup of diced green chilies
• 1/4 cup of diced red onion
• 4 large eggs
• 1 cup of heavy cream
• A splash of hot sauce
• A pinch of salt and pepper
• A couple of dashes of cumin

Instructions

1. Preheat your oven to 375°F.
2. Press the pie crust into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. Layer the shredded chicken, cheddar cheese, green chilies, and red onion evenly in the pie crust.
4. In a bowl, whisk together the eggs, heavy cream, hot sauce, salt, pepper, and cumin until smooth. Tip: For extra fluffiness, let the mixture sit for a minute before pouring.
5. Pour the egg mixture over the ingredients in the pie crust. Tip: Leave a little space at the top to prevent overflow.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing.

Delightfully creamy with a spicy kick, this quiche pairs wonderfully with a crisp salad or fresh salsa on the side. The crust stays perfectly flaky, making every forkful a delight.

Chicken Pesto Quiche

Unlock the flavors of summer with this Chicken Pesto Quiche, a perfect blend of juicy chicken, fresh basil pesto, and creamy eggs encased in a flaky crust.

Ingredients

• 1 pre-made pie crust (9-inch)
• 2 cups of cooked chicken, shredded
• 1/2 cup of basil pesto
• 4 large eggs
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. Spread the shredded chicken evenly over the bottom of the crust.
4. Dollop the pesto over the chicken, then spread it out gently.
5. In a bowl, whisk together the eggs, heavy cream, Parmesan, salt, and pepper until smooth.
6. Pour the egg mixture over the chicken and pesto.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool for 10 minutes before slicing.

Absolutely delightful, this quiche boasts a creamy interior with a crispy crust. Serve it warm with a side salad for a light lunch or dinner.

Chicken and Sun-Dried Tomato Quiche

Vibrant and hearty, this quiche blends tender chicken with the rich tang of sun-dried tomatoes for a dish that’s as flavorful as it is satisfying.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1/2 cup of sun-dried tomatoes, chopped
• 4 large eggs
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• A pinch of salt and pepper
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper until smooth.
4. Heat a splash of olive oil in a pan over medium heat. Add the shredded chicken and sun-dried tomatoes, cooking for 2-3 minutes just to warm through.
5. Spread the chicken and tomato mixture evenly over the pie crust.
6. Pour the egg mixture over the top, ensuring it covers the filling.
7. Sprinkle the grated Parmesan cheese on top.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool for 5 minutes before slicing.

Perfectly creamy with a slight crunch from the crust, this quiche is a crowd-pleaser. Try serving it with a simple arugula salad for a complete meal.

Chicken and Asparagus Quiche

This chicken and asparagus quiche is a perfect blend of creamy and crunchy, ideal for brunch or a light dinner. Toss together these simple ingredients for a dish that’s both satisfying and straightforward.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 4 eggs
• 1 cup of heavy cream
• A splash of milk
• A couple of handfuls of shredded cheese (your choice)
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Press the pre-made pie crust into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. Blind bake the crust for 10 minutes to prevent sogginess. Use pie weights or dried beans to keep the shape.
4. While the crust bakes, whisk together eggs, heavy cream, and a splash of milk in a large bowl.
5. Season the egg mixture with salt and pepper. Stir in the shredded cheese.
6. Layer the shredded chicken and asparagus pieces evenly over the pre-baked crust.
7. Pour the egg mixture over the chicken and asparagus, ensuring it’s evenly distributed.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool for 5 minutes before slicing. This helps the layers set perfectly.

Golden and flaky, this quiche offers a delightful contrast between the tender chicken and crisp asparagus. Serve it warm with a side salad for a complete meal.

Chicken and Bell Pepper Quiche

Ready to whip up a savory dish that’s as colorful as it is delicious? This Chicken and Bell Pepper Quiche is a perfect blend of creamy, cheesy goodness with a crisp, buttery crust. It’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

– A pie crust (store-bought or homemade, your call)
– 2 cups of cooked chicken, shredded
– 1 cup of bell peppers, diced (mix colors for vibrancy)
– 4 large eggs
– 1 cup of heavy cream
– A splash of milk
– A couple of handfuls of shredded cheddar cheese
– A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges for a fancy touch.
2. In a bowl, whisk together the eggs, heavy cream, and a splash of milk until smooth. Tip: Room temperature eggs mix better.
3. Stir in the shredded chicken, diced bell peppers, and cheddar cheese. Season with a pinch of salt and pepper.
4. Pour the mixture into the pie crust. Tap the dish gently on the counter to remove any air bubbles.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Cover the edges with foil if they brown too quickly.
6. Let the quiche cool for 10 minutes before slicing. Tip: A sharp knife dipped in hot water makes cleaner cuts.
Savor the creamy texture and the slight crunch from the bell peppers. Serve with a side salad for a light lunch or dinner.

Chicken and Leek Quiche

Unbelievably simple yet packed with flavor, this chicken and leek quiche is your next go-to brunch dish. Perfect for feeding a crowd or meal prepping for the week.

Ingredients

• 1 pre-made pie crust
• A couple of cups of cooked chicken, shredded
• 2 leeks, thinly sliced
• 4 eggs
• 1 cup of heavy cream
• A splash of milk
• 1 cup of shredded cheese (your choice)
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a skillet over medium heat, sauté the leeks until soft, about 5 minutes. Tip: Don’t let them brown.
4. Spread the cooked chicken and leeks evenly over the pie crust.
5. In a bowl, whisk together eggs, heavy cream, milk, salt, and pepper. Tip: Whisk until just combined to keep the filling light.
6. Pour the egg mixture over the chicken and leeks.
7. Sprinkle the shredded cheese on top.
8. Bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Check at 30 minutes to avoid overbaking.
9. Let the quiche cool for 10 minutes before slicing.

Creamy, rich, and satisfying, this quiche pairs wonderfully with a crisp salad. Try serving it warm with a dollop of sour cream for an extra touch of indulgence.

Chicken and Corn Quiche

Let’s dive into making a Chicken and Corn Quiche that’s as easy as it is delicious. Perfect for brunch or a light dinner, this quiche packs flavor in every bite.

Ingredients

• 1 pie crust, store-bought or homemade
• 2 cups cooked chicken, shredded
• 1 cup corn kernels, fresh or frozen
• 4 eggs
• 1 cup heavy cream
• A splash of milk
• A couple of green onions, chopped
• 1 cup shredded cheddar cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
3. In a bowl, whisk together eggs, heavy cream, and a splash of milk until smooth.
4. Stir in the shredded chicken, corn, green onions, and half the cheddar cheese. Season with salt and pepper.
5. Pour the mixture into the pie crust. Sprinkle the remaining cheese on top.
6. Bake for 35-40 minutes, until the center is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing.

Golden and creamy, this quiche is a crowd-pleaser with its tender chicken and sweet corn. Serve it warm with a side salad for a complete meal.

Chicken and Potato Quiche

Very few dishes blend comfort and elegance like a Chicken and Potato Quiche. It’s hearty yet refined, perfect for any meal.

Ingredients

• 1 pie crust, store-bought or homemade
• 2 cups diced cooked chicken
• 1 cup diced potatoes, parboiled
• 4 eggs
• 1 cup heavy cream
• A splash of milk
• A couple of handfuls of shredded cheddar cheese
• Salt and pepper, just enough to season
• A pinch of garlic powder

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly cooked quiche without overbrowning.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. Layer the diced chicken and parboiled potatoes evenly over the crust. Tip: Parboiling potatoes ensures they’re tender in the final dish.
4. In a bowl, whisk together eggs, heavy cream, milk, salt, pepper, and garlic powder until smooth. Pour over the chicken and potatoes.
5. Sprinkle shredded cheddar cheese on top. Tip: Adding cheese last gives a golden, bubbly finish.
6. Bake for 35-40 minutes, until the center is set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing. This helps it set for clean cuts.

Savory and satisfying, this quiche boasts a creamy interior with a crisp crust. Serve it warm with a side salad for a balanced meal.

Chicken and Zucchini Quiche

Ready to whip up something delicious? This Chicken and Zucchini Quiche is a perfect blend of savory and fresh, ideal for any meal.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 1 medium zucchini, thinly sliced
• 4 eggs
• 1 cup of heavy cream
• A pinch of salt and pepper
• A handful of shredded cheese (your choice)
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Brush the pie crust with a splash of olive oil to prevent sogginess.
3. Layer the shredded chicken and zucchini slices evenly in the pie crust.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
5. Pour the egg mixture over the chicken and zucchini in the pie crust.
6. Sprinkle the top with a handful of shredded cheese for a golden finish.
7. Bake for 35-40 minutes, or until the center is set and the top is lightly browned.
8. Let the quiche cool for 5 minutes before slicing to ensure clean cuts.

Out of the oven, this quiche boasts a creamy interior with a crispy crust. Serve it warm with a side salad for a complete meal.

Chicken and Caramelized Onion Quiche

Mouthwatering and hearty, this quiche blends savory chicken with sweet caramelized onions in a flaky crust. Perfect for brunch or a light dinner, it’s a crowd-pleaser every time.

Ingredients

– A pie crust (store-bought or homemade, your call)
– A couple of chicken breasts, cooked and shredded
– A large onion, thinly sliced
– A splash of olive oil
– A pinch of salt and pepper
– 4 eggs
– A cup of heavy cream
– A handful of shredded cheese (cheddar works great)
– A teaspoon of thyme

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
2. In a skillet over medium heat, add a splash of olive oil and the sliced onions. Cook until golden and caramelized, about 15 minutes. Stir occasionally to prevent burning.
3. Spread the caramelized onions evenly over the bottom of the pie crust. Top with the shredded chicken.
4. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme until well combined. Pour this mixture over the chicken and onions.
5. Sprinkle the shredded cheese on top.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing.
Golden and bubbly straight from the oven, this quiche has a creamy interior with a satisfying crunch from the crust. Serve with a side salad for a complete meal.

Chicken and Goat Cheese Quiche

Perfect for brunch or a light dinner, this Chicken and Goat Cheese Quiche combines creamy textures with a savory punch. It’s straightforward to make and endlessly adaptable.

Ingredients

• 1 pre-made pie crust
• 2 cups of cooked chicken, shredded
• 4 oz goat cheese, crumbled
• 5 large eggs
• 1 cup heavy cream
• A splash of milk
• A couple of green onions, chopped
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F.
2. Roll out the pie crust into a 9-inch pie dish. Trim the edges for a neat finish.
3. In a bowl, whisk together eggs, heavy cream, and a splash of milk until smooth.
4. Season the egg mixture with a pinch of salt and pepper.
5. Layer the shredded chicken and crumbled goat cheese evenly over the pie crust.
6. Pour the egg mixture over the chicken and cheese.
7. Sprinkle chopped green onions on top for a fresh bite.
8. Bake for 35-40 minutes, or until the center is set and the top is golden.
9. Let the quiche cool for 10 minutes before slicing. This helps it set perfectly.

The quiche is creamy with a slight tang from the goat cheese, balanced by the savory chicken. Serve it warm with a side salad for a complete meal.

Conclusion

Whether you’re a seasoned chef or a kitchen newbie, these 18 delicious chicken quiche recipes offer something for everyone. Easy to make and packed with flavor, they’re perfect for any meal. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty dishes too. Happy cooking!

Bella Bacinos