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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://bitesizedbenny.com/marry-me-chicken-quiche-recipe/