Chicken Quiche Recipe

I always look for simple ways to elevate a weeknight meal for my family, especially when I have leftover ingredients on hand.

This hearty chicken quiche recipe goes beyond the basic by adding a vibrant, smoky red pepper swirl to a family-friendly classic. The rich, creamy custard and tender chicken create a satisfying meal that’s perfect for brunch or a high-protein dinner. This recipe guides you through making a perfect buttery crust and creating a rich custard that holds up beautifully, proving that a truly delicious chicken quiche recipe doesn’t have to be complicated.

Ingredients

All-Butter Pastry Crust Ingredients

A flaky crust provides the perfect base for this quiche. The key is to keep your butter very cold, as this prevents overworking the gluten and results in a tender, light pastry.

• 250 g (2 cups) all-purpose flour: Provides structure for the crust.
• 125 g (1/2 cup + 1 tablespoon) unsalted butter: Very cold and diced into small, even cubes.
• 60 ml (1/4 cup) ice water: Add just enough for the dough to come together without being sticky.
• 3 g (1/2 teaspoon) fine sea salt: Enhances the flavor of the pastry.

(Time-saving tip: For quick meals, use a high-quality, pre-made refrigerated pie crust instead. Just follow the blind baking steps in the instructions below.)

Chicken Filling Base

The chicken filling makes this a hearty, protein-packed meal. Using pre-cooked chicken makes preparation easy.

• 250 g (9 oz) cooked chicken breast, shredded or diced: This is an excellent way to use leftover rotisserie chicken or chicken prepared in advance for meal prep.
• 1 small yellow onion, finely diced: Sautéing this first builds a savory foundation.
• 2 cloves garlic, minced: Adds depth and aroma.
• 15 ml (1 tablespoon) olive oil: For cooking the aromatics.
• Seasonings: Salt and freshly ground black pepper.

Roasted Red Pepper Swirl

This vibrant red pepper puree adds a smoky and sweet dimension that elevates this chicken quiche recipe to something special. It also provides a beautiful visual contrast when sliced.

• 2 large red bell peppers: Roasted until soft and charred for maximum flavor.
• 15 ml (1 tablespoon) olive oil: Helps create a smooth puree.
• 5 ml (1 teaspoon) smoked paprika: Provides a unique, savory flavor note.
• A pinch of salt: Balances the sweetness of the roasted peppers.

Creamy Custard Filling

The combination of heavy cream and milk provides the perfect balance of richness and lightness in the custard, ensuring it sets firmly without being overly dense.

• 3 large eggs: The base for the creamy custard.
• 240 ml (1 cup) heavy cream and 120 ml (1/2 cup) full-fat milk: This ratio ensures a rich, firm, and creamy texture. (Avoid low-fat substitutes here for the best results.)
• Seasonings: Salt and freshly ground black pepper for the custard base.

Garnishes

• 15 g (1/4 cup) fresh parsley, finely chopped: Adds a final touch of color and freshness.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here is how to make this delicious chicken quiche recipe step-by-step.

1. Prepare the Pastry Crust

In a large bowl, combine the flour and 1/2 teaspoon salt. Add the cold, diced butter and cut it into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together without overworking it. Form into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes. The chilling time ensures the crust remains flaky during baking.

2. Roll Out and Blind Bake the Crust

Preheat your oven to 190°C (375°F). Roll out the chilled dough into a 30 cm (12-inch) circle on a lightly floured surface. Carefully transfer the dough to a 23 cm (9-inch) tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Prick the bottom with a fork. Chill for another 15 minutes. Line the chilled crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and paper, then bake for another 5-7 minutes, or until the crust is lightly golden. Reduce the oven temperature to 180°C (350°F).

3. Prepare the Chicken Filling

While the crust bakes, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the cooked chicken breast, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat and set aside to cool slightly.

4. Create the Roasted Red Pepper Swirl

Preheat your broiler or grill pan. Place the whole red bell peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. I find that letting the peppers steam for a few extra minutes in a covered bowl makes peeling them much easier. Once cooled, peel off the skin and remove the stems and seeds. In a small food processor or blender, combine the roasted peppers with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and a pinch of salt. Blend until smooth. Set aside.

5. Assemble the Chicken Quiche

In a large bowl, whisk together the eggs, heavy cream, milk, remaining salt, and pepper to create the creamy custard. Scatter the chicken and onion mixture evenly over the bottom of the pre-baked crust. Pour the egg custard over the chicken mixture. Dollop spoonfuls of the roasted red pepper puree onto the custard. Using a butter knife or skewer, gently swirl the puree into the custard, creating distinct ribbons of color. Be careful not to overmix, as you want to preserve the swirl pattern for visual effect.

6. Bake and Serve

Bake the chicken quiche in the preheated 180°C (350°F) oven for 40-50 minutes, or until the center is just set. A knife inserted near the center should come out mostly clean. If the crust begins to brown too quickly, loosely cover the edges with foil. Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to fully set. Garnish with fresh parsley and a dust of smoked paprika before serving slices of this delicious chicken quiche recipe.

Why This Chicken Quiche Stands Out

The Smoked Paprika and Red Pepper Swirl

This isn’t just a basic chicken quiche. The combination of sweet, roasted red peppers with a smoky paprika kick elevates the flavor profile beyond typical quiche recipes. The swirl technique creates a vibrant, eye-catching visual that makes this chicken quiche perfect for a special family brunch or potluck.

Hearty and Protein-Packed

Using a generous portion of chicken breast ensures every slice of this easy dinner idea is packed with protein. The rich custard and savory filling make it a substantial meal, not just a side dish. This high-protein quiche keeps everyone satisfied from brunch until dinner.

Family-Friendly Flavors

The sweet notes from the roasted peppers provide complexity without being overwhelming for kids or picky eaters. It’s a great family-friendly option for introducing new flavors in a familiar format. This easy chicken quiche recipe is a reliable win for busy households.

Make-Ahead Tips and Storage

For a Make-Ahead Meal

You can prepare all the components of this chicken quiche up to one day in advance for a quick meal prep recipe. Blind bake the crust, cook the chicken filling, and prepare the red pepper puree, storing each in airtight containers in the refrigerator. Assemble and bake just before serving for the freshest taste.

Freezing Instructions

To freeze, cool the entire baked quiche or individual slices completely on a wire rack. Wrap tightly in plastic wrap, then wrap again in aluminum foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 180°C (350°F) for 20-30 minutes.

Refrigeration

Store leftovers in an airtight container for 3-4 days in the refrigerator. Reheat slices gently in the microwave or oven (150°C/300°F) to maintain the best crust texture for this healthy meal.

FAQs about Quiche Making

Can I use a pre-made crust?

Yes, using a high-quality, pre-made refrigerated pie crust is a great time-saving shortcut for this chicken quiche recipe. Be sure to follow the recipe’s instructions for blind baking; skip the blind bake, and you risk a soggy bottom.

What if my custard cracks during baking?

Cracking usually indicates overbaking. The quiche is done when the edges are set and a knife inserted near the center comes out clean, but the very center still has a slight jiggle. Remove it from the oven at this point, as it will continue to cook and set as it cools.

Can I swap the heavy cream for milk?

Substituting all milk for heavy cream will result in a less rich and firm custard, making it more prone to weeping or separating. The cream provides the necessary fat for a velvety texture; stick to the specified ratios for best results.

What’s the best way to reheat quiche?

For single slices, microwave on high for 30-60 seconds, or heat in a preheated oven (150°C/300°F) on a baking sheet for 10-15 minutes. The oven method is best for maintaining a crisp crust.

How do I prevent a soggy quiche crust?

Blind baking is crucial to prevent a soggy bottom. Make sure to prick the crust with a fork, line it with parchment paper and pie weights, and bake until lightly golden before adding the filling. Also, ensure the filling ingredients (especially the chicken) are not overly wet when added to the crust.

Can I add cheese to this chicken quiche recipe?

You can definitely add cheese! Shredded Gruyère or sharp cheddar would pair nicely with the chicken and red pepper flavors. Add about 1 cup of cheese with the chicken layer before pouring in the custard. When I make this, I prefer to stick with just the chicken and peppers, but cheese is a popular addition for a richer flavor.

Conclusion

This vibrant chicken quiche recipe truly elevates a simple meal into something special. The combination of rich custard, tender chicken, and sweet-smoky red pepper swirl makes it perfect for feeding a hungry crowd. Pin this recipe for later and add it to your rotation for a delicious, family-approved meal.

chicken quiche recipe

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• Author: Isabella Rossi
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

A hearty chicken quiche featuring tender chicken and a rich custard, elevated by a vibrant, smoky roasted red pepper swirl. Perfect for a protein-packed brunch or dinner.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup + 1 tablespoon unsalted butter, cold and diced
• 1/4 cup ice water
• 1/2 teaspoon fine sea salt
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 9 ounces cooked chicken breast, shredded or diced
• Salt and freshly ground black pepper (to taste)
• 2 large red bell peppers
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup full-fat milk
• 1/4 cup fresh parsley, finely chopped

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Pastry Crust: In a large bowl, combine flour and salt. Add cold, diced butter and cut into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
2. Blind Bake Crust: Preheat oven to 375°F (190°C). Roll out chilled dough to a 12-inch circle and fit into a 9-inch tart pan. Prick the bottom with a fork. Chill for another 15 minutes. Line crust with parchment paper, fill with pie weights, and blind bake for 15 minutes. Remove weights and paper, then bake for 5-7 minutes more until lightly golden. Reduce oven temperature to 350°F (180°C).
3. Prepare Chicken Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute. Add cooked chicken, salt, and pepper. Set aside to cool.
4. Create Roasted Red Pepper Swirl: Place whole red peppers on a baking sheet and broil until charred and blistered on all sides. Transfer to a bowl, cover, and steam for 10-15 minutes. Once cooled, peel off the skin and remove the seeds and stems. Blend the roasted peppers with 1 tablespoon olive oil, smoked paprika, and salt until smooth. Set aside.
5. Assemble Quiche: Whisk together eggs, heavy cream, milk, remaining salt, and pepper for the custard. Scatter the cooled chicken filling evenly over the bottom of the pre-baked crust. Pour the egg custard over the chicken mixture. Dollop spoonfuls of the red pepper puree onto the custard. Gently swirl the puree with a knife to create ribbons.
6. Bake and Serve: Bake at 350°F (180°C) for 40-50 minutes, or until the center is just set (a knife inserted near the center should come out mostly clean). Cool on a wire rack for at least 15-20 minutes before slicing. Garnish with fresh parsley.

Notes

To avoid a soggy crust, ensure the chicken filling ingredients are not overly wet when added to the pastry. For easier peeling of roasted red peppers, let them steam in a covered bowl for 10-15 minutes after charring.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 5 g
• Sodium: 350 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 130 mg