Easy Chicken Quiche with Store-Bought Crust
This chicken quiche is the kind of weeknight dinner that comes together with a store-bought crust, leftover chicken, and a few simple ingredients, but tastes like you spent hours on it.
It’s rich with eggs and cheese, flecked with tender chicken, and the crust gets beautifully golden and flaky. Make it once and it’ll become your go-to for using up cooked chicken.
Why This Quiche Works on a Weeknight
The store-bought pie crust means no chilling or rolling, so you can blind-bake it while the oven heats. That knocked-out step alone saves 20 minutes.
The filling is a simple custard of eggs and cream, which puffs up in the oven and stays creamy inside. Shredded Gruyère melts into the eggs and gives every bite a nutty, salty note that pairs perfectly with the mild chicken.
Ingredients
- 1 (9-inch) store-bought pie crust: the kind that comes rolled up in a box, fitted into a 9-inch pie plate.
- 1 cup cooked chicken, shredded or diced: leftover roasted chicken, rotisserie, or poached breast works.
- 3/4 cup shredded Gruyère cheese: Swiss or white cheddar are good substitutes.
- 4 large eggs
- 1 1/4 cups heavy cream: or half-and-half for a lighter quiche.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of ground nutmeg: (optional)
Variations and Substitutions
- Cheese: swap Gruyère for sharp cheddar, Swiss, or fontina.
- Add greens: stir in a handful of chopped spinach or sautéed kale into the filling.
- Onion or leek: sauté 1/2 cup diced onion or leek in a little butter until soft, then add to the pie shell before pouring in the custard.
- Lighter option: use half-and-half instead of heavy cream and cut the cheese to 1/2 cup.
If you have leftover ham instead, try our Ham and Cheddar Quiche.
How to Make Chicken Quiche
Step 1: Blind-Bake the Pie Crust
Preheat your oven to 375°F (190°C). Fit the crust into a 9-inch pie plate, crimp the edges, and prick the bottom all over with a fork. Line the crust with foil or parchment, fill it with pie weights or dried beans, and bake for 15 minutes.
Remove the foil and weights carefully, then return the crust to the oven for 5 more minutes, until the bottom looks dry and is just starting to turn pale gold. The crust will smell buttery and feel firm to the touch.
Step 2: Whisk the Custard
In a large bowl, whisk together the 4 large eggs, 1 1/4 cups heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg until smooth and combined.
The custard should be a uniform pale yellow with no streaks of egg white. Stir in the shredded Gruyère and shredded chicken until everything is evenly distributed.
Step 3: Fill the Crust
Pour the chicken and custard mixture into the partially baked pie crust. Use a spoon to spread the chicken and cheese so they are evenly scattered across the shell.
The liquid will settle just around the top of the solids, leaving the crust’s rim visible. That’s exactly right; the quiche will puff as it bakes.
Step 4: Bake the Quiche
Carefully transfer the quiche to the middle rack of the oven and bake at 375°F (190°C) for 35 to 40 minutes. The top will turn deep golden and the edges will puff, while the center should still have a slight jiggle when you gently shake the pan.
A fully set center means the quiche is overbaked, so pull it out when the wobble is just a small motion in the middle. The residual heat will finish the job while it rests.
Step 5: Cool and Slice
Let the quiche cool on a wire rack for at least 10 minutes. This helps the custard set so the slices come out clean.
Slice into wedges while still warm. Serve with a simple green salad for a complete dinner, or let it cool to room temperature, it’s just as good that way too.
Tips for the Best Chicken Quiche
- Use leftover chicken that’s still moist. Dry chicken makes the quiche less juicy; rotisserie chicken is a reliable choice.
- Blind-bake the crust thoroughly, otherwise the bottom will be soggy. Look for a dry, lightly golden surface before adding the filling.
- Don’t overbake; the quiche continues to cook from residual heat after it comes out of the oven. Pull it when the center still jiggles just a bit.
- Let the quiche rest for at least 10 minutes before slicing to allow the custard to set and make clean slices.
- For extra flavor, add a tablespoon of Dijon mustard to the custard mixture before whisking.
Storing Leftover Quiche
- Refrigerate: cover and refrigerate the quiche for up to 4 days.
- Reheating: reheat slices in a 350°F oven for 10 to 15 minutes to re-crisp the crust. A microwave works too, but the crust will soften.
- Serve cold: quiche is delicious straight from the fridge for lunch.
What to Serve with Chicken Quiche
A simple green salad with a sharp lemon vinaigrette cuts through the richness of the custard and cheese. Steamed asparagus with a little melted butter or hollandaise makes the plate feel more like a special occasion. For a lighter side, raw sugar snap peas or sliced cucumbers are crisp and refreshing.
Frequently Asked Questions
Can I use a homemade pie crust instead?
Yes, a fully rolled-out and blind-baked homemade crust works just as well. Follow the same blind-baking steps.
How do I keep the crust from getting soggy?
Thorough blind-baking is the most important step. For an extra barrier, brush the warm blind-baked crust with a beaten egg white before adding the filling; it creates a seal.
Can I freeze chicken quiche?
Yes. Bake and cool completely, then wrap tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven until warmed through, about 30 to 35 minutes.
Can I make this quiche crustless?
Absolutely. Grease a deep-dish pie plate well and pour the filling directly in. Bake until just set in the center, about 30 to 35 minutes.
Chicken Quiche Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Fit crust into a 9-inch pie plate, prick with a fork, line with foil, and fill with pie weights. Bake 15 minutes, remove weights, and bake 5 more minutes until dry and pale gold.
- Whisk together eggs, cream, salt, pepper, and nutmeg. Stir in cheese and chicken.
- Pour the mixture into the blind-baked crust, spreading evenly.
- Bake at 375°F for 35 to 40 minutes, until the edges are golden and the center still has a slight jiggle.
- Cool on a wire rack for 10 minutes, then slice and serve warm.
