20 Delicious Chicken Quiches Recipes Flavorful

Craving a cozy, crowd-pleasing meal that’s as versatile as it is delicious? Look no further than these 20 Flavorful Chicken Quiche Recipes! Whether you’re whipping up a quick weeknight dinner, hosting a brunch, or simply indulging in some comfort food, these savory pies are packed with tender chicken, creamy fillings, and endless flavor twists. Get ready to find your new favorite—let’s dig in!

Classic Chicken and Cheddar Quiche

This hearty quiche combines tender chicken, sharp cheddar, and a flaky crust for a dish that’s perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust, thawed
• 1 cup cooked chicken, shredded or diced
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and bake for 8 minutes. Remove and let cool slightly.
2. In a bowl, whisk together the eggs, milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder until smooth.
3. Layer the chicken and cheddar cheese evenly in the par-baked crust. Pour the egg mixture over the top, then drizzle with 1 tablespoon melted butter.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden brown. Let rest for 5 minutes before slicing.

The melty cheddar and savory chicken make every bite rich and satisfying, while the buttery crust adds the perfect crunch.

Tip: For extra flavor, swap half the milk for heavy cream or add a pinch of smoked paprika to the egg mixture.

Spinach and Chicken Quiche

This savory quiche is a perfect balance of tender chicken, fresh spinach, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 pre-made 9-inch pie crust (thawed if frozen)
• 1 cup cooked chicken, shredded or diced
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges.
2. Layer the chicken and spinach evenly over the bottom of the crust.
3. In a bowl, whisk together the eggs, heavy cream, salt (1/4 tsp), black pepper (1/4 tsp), and garlic powder (1/4 tsp). Pour over the chicken and spinach.
4. Sprinkle the cheddar cheese evenly on top.
5. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The creamy custard soaks into the spinach and chicken, creating a rich, savory bite with just the right amount of crunch from the crust.

Tip: For extra flavor, sauté the spinach with a little garlic before adding it to the quiche.

Bacon and Chicken Quiche

This hearty quiche combines smoky bacon, tender chicken, and melty cheese in a buttery crust—perfect for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 6 slices bacon, chopped
• 1 cup cooked shredded chicken
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Drain on paper towels.
3. Sprinkle the shredded chicken, bacon, and cheddar cheese evenly over the pre-baked crust.
4. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until smooth. Pour over the filling.
5. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.
6. Garnish with fresh chives before serving.

The crispy bacon and creamy custard balance beautifully, while the pre-baked crust ensures no soggy bottom—just pure comfort in every bite.

Tip: For extra flavor, swap half the cheddar for Gruyère or add a pinch of smoked paprika to the egg mixture.

Broccoli and Chicken Quiche

This hearty quiche combines tender chicken and crisp broccoli in a creamy, cheesy custard—perfect for brunch or a simple weeknight dinner.

Ingredients:

• 1 (9-inch) refrigerated pie crust
• 1 cup cooked chicken, shredded or diced
• 1 cup broccoli florets, chopped small
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges.
2. Scatter the chicken and broccoli evenly over the crust.
3. In a bowl, whisk together the eggs, milk, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pour over the fillings, then sprinkle with cheddar cheese.
4. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool 5 minutes before slicing.

The magic here? The custard stays luxuriously creamy thanks to the whole milk, while the broccoli adds a fresh crunch.

Tip: For extra flavor, swap the cheddar for Gruyère or add a pinch of smoked paprika to the egg mixture.

Mushroom and Chicken Quiche

This savory quiche is a perfect balance of earthy mushrooms, tender chicken, and creamy custard—ideal for brunch or a cozy weeknight dinner.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 cup cooked chicken, shredded or diced
• 1 cup cremini mushrooms, sliced
• 1/2 cup yellow onion, diced
• 1 tbsp olive oil
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1/2 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sliced mushrooms, sautéing for 5 minutes until softened. Stir in the cooked chicken and remove from heat.
3. In a bowl, whisk together 4 eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme until smooth.
4. Spread the mushroom-chicken mixture evenly over the pre-baked crust. Sprinkle 1/2 cup Gruyère cheese on top, then pour the egg mixture over everything.
5. Bake at 375°F for 30–35 minutes until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The Gruyère adds a nutty depth to the quiche, while the mushrooms keep every bite rich and satisfying. Serve warm or at room temperature—it’s just as good either way!

Tip: For extra flavor, swap cremini mushrooms for wild mushrooms like shiitake or oyster.

Sun-Dried Tomato and Chicken Quiche

This savory quiche is a perfect balance of tangy sun-dried tomatoes, tender chicken, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 cup cooked chicken, shredded
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1/2 cup shredded mozzarella cheese
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil (from sun-dried tomato jar)

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges.
2. In a bowl, whisk together eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
3. Brush the bottom of the crust with 1 tbsp olive oil from the sun-dried tomato jar. Layer shredded chicken, sun-dried tomatoes, and mozzarella cheese evenly over the crust.
4. Pour the egg mixture over the fillings. Bake for 35–40 minutes until the center is set and the top is lightly golden.
5. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

The sun-dried tomatoes add a sweet-tart punch that pairs beautifully with the rich custard and savory chicken—no need for extra seasoning!

Tip: For a crispier crust, blind-bake it for 10 minutes at 375°F before adding the fillings.

Caramelized Onion and Chicken Quiche

This savory quiche is a perfect balance of sweet caramelized onions and tender chicken, all nestled in a buttery, flaky crust—ideal for brunch or a cozy weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 cup cooked chicken, shredded or diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp black pepper
• 1/2 cup shredded Gruyère cheese
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork, then blind bake for 10 minutes. Set aside.
2. Caramelize the onions: Heat olive oil in a skillet over medium-low. Add onions, sugar, and salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden. Remove from heat.
3. Layer the filling: Spread caramelized onions evenly over the crust, followed by the chicken and Gruyère cheese.
4. Make the custard: Whisk together eggs, heavy cream, black pepper, and nutmeg. Pour over the filling.
5. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The nutmeg and Gruyère add a subtle warmth that makes this quiche feel extra special—without fussy techniques.

Tip: For extra flavor, toss the chicken with a pinch of thyme before adding it to the quiche.

Pesto Chicken Quiche

This pesto chicken quiche is a savory twist on the classic, packed with bright basil flavor and tender bites of chicken—perfect for brunch or a cozy dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup cooked chicken, shredded or diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges.
2. Spread the pesto evenly over the bottom of the crust, then layer the chicken and mozzarella cheese on top.
3. In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until smooth. Pour over the chicken and cheese.
4. Bake for 35–40 minutes, until the center is set and the top is golden brown. Let cool for 5 minutes before slicing.

The creamy custard and punchy pesto make every bite irresistible, while the flaky crust ties it all together. Tip: For extra flavor, stir 1 tbsp of pesto into the egg mixture before pouring!

Jalapeño and Chicken Quiche

This zesty quiche balances creamy custard with spicy jalapeños and tender chicken—perfect for brunch or a hearty weeknight dinner.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 cup cooked shredded chicken
• 2 jalapeños, seeded and finely diced (keep seeds for extra heat)
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. Layer shredded chicken, diced jalapeños, and cheddar cheese evenly over the par-baked crust.
3. In a bowl, whisk together eggs, whole milk, salt, black pepper, and garlic powder until smooth. Pour over the filling.
4. Bake for 35–40 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The jalapeños add a bright kick that cuts through the rich custard, while the pre-cooked crust keeps it fuss-free.

Tip: For a smokier flavor, swap cheddar for pepper jack cheese.

Cheesy Chicken and Herb Quiche

This creamy, savory quiche is packed with tender chicken, melty cheese, and fresh herbs—perfect for brunch or a cozy weeknight dinner.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 cup cooked chicken, shredded
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes. Remove and let cool slightly.
2. In a bowl, whisk together the eggs, 1 cup whole milk, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Layer the shredded chicken, 1 cup cheddar cheese, and 1/4 cup Parmesan cheese in the pre-baked crust. Pour the egg mixture over the top, then sprinkle with 1 tbsp parsley and 1 tsp thyme.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is golden. Let rest 10 minutes before slicing.

The combination of rich cheeses and fresh herbs gives this quiche a bright, comforting flavor—plus, the crispy crust holds up beautifully against the creamy filling.

Tip: For extra flakiness, brush the crust edges with an egg wash before baking.

Mediterranean Chicken Quiche

This sun-kissed quiche is packed with tender chicken, briny olives, and creamy feta—a slice of the Mediterranean right on your dinner table.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 cup cooked chicken, shredded
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely diced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup whole milk

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges.
2. Scatter shredded chicken, feta cheese, olives, sun-dried tomatoes, and red onion evenly over the crust.
3. In a bowl, whisk together eggs, milk, 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth. Pour over the filling.
4. Bake for 35–40 minutes until the center is set and the edges are golden. Let cool 10 minutes before slicing.

The salty feta and juicy sun-dried tomatoes create a vibrant contrast against the fluffy egg base—no bland bites here!

Tip: For a crispier crust, blind-bake it for 8 minutes at 375°F before adding the filling.

Sweet Potato and Chicken Quiche

This savory quiche combines tender chicken, caramelized sweet potatoes, and a creamy custard filling—all nestled in a flaky, buttery crust for the ultimate comfort bite.

Ingredients

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 cup diced sweet potato (¼-inch cubes)
• 1 cup shredded cooked chicken
• 4 large eggs
• 1 cup heavy cream
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium. Add sweet potato and cook for 8–10 minutes, stirring occasionally, until softened and lightly browned. Let cool slightly.
3. In a bowl, whisk eggs, heavy cream, salt, black pepper, and smoked paprika until smooth.
4. Layer sweet potato and shredded chicken in the par-baked crust. Pour egg mixture over the top, then sprinkle with cheddar cheese.
5. Bake at 375°F for 30–35 minutes until the center is set and the top is golden. Let rest 10 minutes before slicing. Garnish with fresh parsley.

The smoky paprika and sweet potato balance beautifully with the rich custard, while the pre-cooked crust ensures a crisp base—no soggy bottoms here!

Tip: For extra flavor, toss the chicken with a pinch of garlic powder before adding it to the quiche.

Zucchini and Chicken Quiche

This savory quiche combines tender chicken and fresh zucchini in a creamy, golden crust—perfect for brunch or a light dinner.

Ingredients:

• 1 pre-made 9-inch pie crust (thawed if frozen)
• 1 cup cooked chicken, shredded
• 1 medium zucchini, thinly sliced (about 1 cup)
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes, then remove and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add zucchini and sauté for 3–4 minutes until slightly softened. Remove from heat.
3. In a bowl, whisk together 4 eggs, 1 cup heavy cream, 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until smooth.
4. Layer shredded chicken and sautéed zucchini in the pre-baked crust. Pour the egg mixture over the top and sprinkle with 1/2 cup cheddar cheese.
5. Bake at 375°F for 30–35 minutes, until the center is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The creamy custard pairs beautifully with the zucchini’s mild sweetness, while the crispy crust adds the perfect crunch.

Tip: For extra flavor, swap cheddar for Gruyère or add a pinch of dried thyme to the egg mixture.

Buffalo Chicken Quiche

This spicy, creamy quiche packs all the bold flavors of buffalo wings into a flaky crust—perfect for brunch or game day!

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup cooked shredded chicken
• 1/2 cup buffalo sauce
• 1/2 cup crumbled blue cheese
• 1/2 cup diced celery
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. Toss shredded chicken with 1/2 cup buffalo sauce. Spread evenly over the par-baked crust, then top with 1/2 cup blue cheese and 1/2 cup diced celery.
3. Whisk together eggs, 1 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt. Pour over the filling.
4. Bake at 375°F for 35–40 minutes until the center is set and the top is lightly golden. Let cool 10 minutes before slicing.

The tangy blue cheese and crisp celery balance the heat, while the custard stays miraculously creamy—even with all that buffalo sauce!

Tip: For extra crunch, sprinkle extra celery on top after baking.

Thai-Inspired Chicken Quiche

This savory quiche blends creamy coconut milk with zesty Thai flavors for a brunch dish that’s anything but ordinary.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 cup cooked chicken, shredded
• 1/2 cup canned coconut milk
• 3 large eggs
• 1/4 cup red bell pepper, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. In a bowl, whisk together the coconut milk, eggs, fish sauce, brown sugar, red pepper flakes, and garlic powder until smooth.
3. Layer the shredded chicken and red bell pepper evenly over the par-baked crust. Pour the egg mixture over the top and sprinkle with cilantro.
4. Bake for 30–35 minutes until the center is set and the edges are lightly golden. Let cool for 5 minutes before slicing.

The coconut milk adds a subtle richness, while the fish sauce and cilantro give it that unmistakable Thai kick—perfect for impressing guests at a weekend brunch.

Tip: For extra crunch, top with chopped peanuts just before serving.

Curried Chicken Quiche

This savory quiche blends tender chicken and warm curry spices in a flaky crust—perfect for brunch or a cozy weeknight dinner.

Ingredients

• 1 (9-inch) refrigerated pie crust
• 1 tbsp olive oil
• 1 cup diced cooked chicken
• 1/2 cup diced onion
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork and pre-bake for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft. Stir in chicken, curry powder, cumin, and salt; cook for 1 minute to toast the spices.
3. Whisk eggs and milk in a bowl until smooth. Spread the chicken mixture into the crust, then pour the egg mixture over it. Sprinkle with cheddar cheese.
4. Bake for 30–35 minutes until the center is set and the top is lightly golden. Let cool for 5 minutes, then garnish with cilantro.

The curry powder adds a subtle warmth without overpowering the dish, while the flaky crust keeps every bite satisfying. Tip: For extra richness, swap half the milk for heavy cream!

Roasted Red Pepper and Chicken Quiche

This savory quiche is a perfect balance of smoky roasted peppers, tender chicken, and creamy custard—ideal for brunch or a light dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup cooked chicken, shredded
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and bake for 8 minutes. Remove and let cool slightly.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the shredded chicken and chopped roasted red peppers, sautéing for 2–3 minutes just to warm through. Spread evenly over the pre-baked crust, then sprinkle with 1/2 cup cheddar cheese.
3. In a bowl, whisk together 4 eggs, 1 cup whole milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Pour over the chicken and peppers.
4. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The roasted red peppers add a subtle sweetness that pairs beautifully with the savory chicken and rich custard—no heavy cream needed!

Tip: For extra flavor, swap the cheddar for smoked gouda or add a pinch of smoked paprika to the egg mixture.

Artichoke and Chicken Quiche

This creamy, savory quiche is packed with tender chicken and briny artichokes—perfect for brunch or a light dinner with a side salad.

Ingredients:

• 1 refrigerated pie crust (or homemade)
• 1 cup cooked chicken, shredded
• 1 cup marinated artichoke hearts, drained and chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded Gruyère cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until smooth.
3. Layer the shredded chicken and chopped artichokes evenly over the par-baked crust. Sprinkle with Gruyère cheese, then pour the egg mixture over the top.
4. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The tangy artichokes and rich Gruyère make this quiche feel indulgent yet balanced—no one will guess how simple it is to throw together!

Tip: For extra flavor, swap the cooked chicken for rotisserie chicken or add a pinch of smoked paprika to the egg mixture.

Leek and Chicken Quiche

This savory quiche combines tender chicken and sweet leeks in a creamy custard filling—perfect for brunch or a light dinner with a side salad.

Ingredients:

• 1 store-bought pie crust (9-inch), thawed if frozen
• 1 tbsp olive oil
• 2 medium leeks (white and light green parts), thinly sliced (about 1 cup)
• 1 cup cooked chicken, shredded or diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Gruyère cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan or pie dish, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes. Set aside.
2. In a skillet, heat olive oil over medium heat. Add leeks and sauté for 5 minutes until softened. Let cool slightly.
3. In a bowl, whisk together eggs, heavy cream, salt, and black pepper until smooth.
4. Layer cooked chicken, leeks, Gruyère, and thyme in the pre-baked crust. Pour the egg mixture evenly over the top.
5. Bake at 375°F for 30–35 minutes until the center is set and the top is lightly golden. Let rest 10 minutes before slicing.

The Gruyère adds a nutty depth that pairs beautifully with the delicate leeks, while the creamy custard keeps every bite luxuriously tender.

Tip: For extra flakiness, brush the pre-baked crust with a beaten egg white before adding the filling—it creates a barrier to prevent sogginess!

Smoked Gouda and Chicken Quiche

This creamy, smoky quiche is a crowd-pleaser—perfect for brunch or a cozy weeknight dinner with a side salad.

Ingredients

• 1 store-bought pie crust (9-inch)
• 1 cup cooked chicken, shredded or diced
• 1 cup smoked Gouda cheese, shredded
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• 1/2 small yellow onion, diced

Instructions

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork, then blind bake for 10 minutes. Remove and let cool slightly.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Remove from heat.
3. In a bowl, whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until smooth.
4. Layer the cooked chicken, sautéed onion, and 1 cup smoked Gouda evenly over the par-baked crust. Pour the egg mixture over the top.
5. Bake at 375°F for 35–40 minutes, until the center is set and the top is lightly golden. Let rest 10 minutes before slicing.

The smoky Gouda melts into every bite, balancing perfectly with the tender chicken and custardy filling—no one will guess how simple it is!

Tip: For extra flavor, toss the chicken with a pinch of smoked paprika before adding it to the quiche.

Conclusion

With 20 mouthwatering chicken quiche recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to impress. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy baking!