Introduction

Marry Me Chicken Quiche is a delicious, savory pie packed with tender chicken, fresh spinach, and sun-dried tomatoes, all wrapped in a flaky crust. It’s an elegant yet easy dish perfect for brunch, lunch, or a light dinner.

Marry Me Chicken Quiche Recipe - Recipe Image

Ingredients

1 deep dish pie shell (16 oz)
1 cup diced chicken
2 cups fresh spinach
¼ cup sun dried tomatoes (diced)
2 green onions (thinly sliced)
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
6 large eggs
½ cup heavy cream
½ cup milk
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1: Pre-bake the pie crust by heating the oven to 400˚F. Line the crust with parchment paper and fill it with dried beans. Bake for 12-15 minutes until golden brown. Remove from the oven and let cool to room temperature. Reduce oven temperature to 350˚F. (Do not poke holes in the crust; weighting it with beans prevents bubbling and keeps the egg from leaking.)
Step 2: In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined to make the custard.
Step 3: Roughly chop the spinach and spread it evenly on the bottom of the cooled pie crust. Layer diced chicken, sun-dried tomatoes, green onions, shredded mozzarella, and grated parmesan on top of the spinach.
Step 4: Pour the egg custard mixture over the layered ingredients in the crust. Place the quiche on a baking sheet and bake for 45-55 minutes, or until the center is just set.
Step 5: Allow the quiche to sit for 20 minutes before serving. Enjoy warm or at room temperature.

Tips & Variations

Use fresh herbs like basil or thyme for added flavor.
Substitute cooked turkey or ham for the chicken to vary the protein.
Swap sun-dried tomatoes for roasted red peppers if preferred.
For a lighter quiche, replace heavy cream with additional milk or a milk alternative.
Make sure to pre-bake the crust well to prevent sogginess from the custard mixture.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in a microwave or oven until warmed through. For longer storage, quiche can be frozen wrapped tightly in foil or plastic wrap for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a refrigerated pie crust instead of homemade?

Yes, a store-bought deep dish pie crust works perfectly for this recipe and saves time. Just be sure to pre-bake as instructed.

How can I tell when the quiche is fully cooked?

The quiche is done when the custard is set and no longer jiggly in the center. A knife inserted into the middle should come out clean.

Marry Me Chicken Quiche Recipe

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★★★★★

4.9 from 144 reviews

This Marry Me Chicken Quiche is a savory and satisfying dish featuring a flaky deep dish pie crust filled with tender diced chicken, fresh spinach, sun-dried tomatoes, green onions, and a delightful mixture of mozzarella and parmesan cheeses. The rich custard made from eggs, heavy cream, and milk binds the ingredients together, creating a creamy, flavorful quiche that’s perfect for brunch, lunch, or a light dinner.

Author: Bella
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 deep dish pie shell (16 oz)

Filling

1 cup diced chicken
2 cups fresh spinach, roughly chopped
¼ cup sun dried tomatoes, diced
2 green onions, thinly sliced
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese

Custard

6 large eggs
½ cup heavy cream
½ cup milk
¼ tsp salt
¼ tsp ground black pepper

Instructions

Pre-bake the pie crust: Preheat your oven to 400˚F (204˚C). Line the deep dish pie shell with parchment paper and fill it with dried beans to weigh it down. Bake for 12-15 minutes or until the crust turns golden brown. Remove from the oven and allow it to cool completely at room temperature. This step prevents the crust from bubbling and ensures a crisp base without holes.
Prepare the custard: In a medium mixing bowl, whisk together the eggs, heavy cream, milk, salt, and ground black pepper until the mixture is smooth and well combined.
Assemble the quiche: Spread the roughly chopped spinach evenly on the bottom of the pre-baked pie crust. Next, layer the diced chicken, sun-dried tomatoes, green onions, shredded mozzarella, and grated parmesan cheese over the spinach to create a well-distributed filling.
Add the custard and bake: Pour the egg and cream mixture evenly over the layered ingredients within the pie shell. Place the quiche on a baking sheet to catch any spills and bake in the oven at 350˚F (177˚C) for 45 to 55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Rest and serve: Remove the quiche from the oven and allow it to rest for 20 minutes so it can set further and be easier to slice. Serve warm or at room temperature for the best flavor and texture.

Notes

Do not poke holes in the pie crust before baking, as this can cause egg custard to leak through during baking.
Using dried beans or pie weights while pre-baking prevents the crust from bubbling up.
Allowing the quiche to rest after baking helps it set properly and makes slicing cleaner.
Feel free to substitute chicken with turkey or other cooked meats as preferred.
Fresh spinach can be sautéed briefly to reduce moisture if desired, but raw spinach works well when baked.

Keywords: chicken quiche, savory quiche, brunch recipe, pie crust, spinach quiche, sun dried tomato quiche, easy quiche, baked custard