This Easy Chicken Spinach Quiche recipe is a classic, savory dish made with a homemade buttery crust and a creamy egg custard. Filled with tender chicken, fresh spinach, feta cheese, and sun-dried tomatoes, it’s an ideal make-ahead meal for brunch, lunch, or a light dinner. Whether served warm or chilled, this quiche holds its shape beautifully and is packed with flavor.
Ingredients to Make Easy Chicken Spinach Quiche Recipe
For the crust:
- all-purpose flour
- butter, diced
- egg
- cold water
- Pinch of salt
For the filling:
- chicken breast, diced
- fresh spinach
- feta cheese, crumbled
- sun-dried tomatoes, finely chopped
- onion, finely chopped
- garlic, minced
- olive oil
- Salt and black pepper, to taste
For the custard:
- eggs
- heavy cream or cooking cream
- mazzarella cheese
- Optional: pinch of nutmeg or dried herbs (thyme, oregano)
How to Make Easy Chicken Spinach Quiche Recipe
Prepare the crust
In a bowl, mix flour and salt. Rub in the cold butter until the mixture resembles crumbs.
Add the egg and cold water and quickly form a dough. Shape into a disk, wrap, and refrigerate for 30 minutes.
Roll out the dough and line a quiche pan.
Prick the base with a fork and pre-bake at 180°C / 350°F for 10–12 minutes.
Prepare the spinach mixture
Heat olive oil in a pan. Sauté the onion until soft, then add garlic and cook briefly.
Add the spinach and cook just until wilted. Season lightly with salt and pepper. Remove from heat.
Assemble the filling
In a bowl, combine the cooked chicken, chopped sun-dried tomatoes, feta cheese and the spinach mixture.
Spread evenly over the pre-baked crust.
Easy Chicken Spinach Quiche Recipe
Make the custard
Whisk the eggs with the cream. Add mazzarella cheese, a pinch of nutmeg or herbs, and black pepper.
Pour the custard evenly over the filling.
Bake
Bake at 180°C / 350°F for 35–40 minutes, until set and lightly golden on top.
Rest before serving
Remove the quiche from the oven and let it rest for at least 1 hour.
This allows the custard to fully set and makes slicing much cleaner.
Easy Chicken Spinach Quiche Recipe
Easy Chicken Spinach Quiche Recipe
FAQ
Can I make this quiche ahead of time?
Yes. This quiche is perfect for making ahead. It keeps well in the refrigerator for up to 3 days.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze out all excess liquid before using.
Do I need to add salt to the custard?
Be careful with salt — feta and sun-dried tomatoes are already salty. Taste before adding more.
Can I serve the quiche cold?
Absolutely. This quiche tastes great warm, at room temperature, or cold.
Can I freeze the quiche?
Yes. Freeze it fully baked and cooled. Thaw overnight in the fridge and reheat gently.
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Easy Chicken Spinach Quiche Recipe
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ½ cup 100 g (7 tbsp) cold butter, diced
- 1-2 tbsp cold water
- Pinch of salt
For the filling:
- 10 oz cooked chicken breast
- 5-7 oz fresh spinach
- 6-8 sun-dried tomatoes
- 1 onion
- 2 2 cloves garlic
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the custard:
- 3 eggs
- 3/4 cup heavy cream
- ½ cup eta cheese
- Optional dried herbs (thyme, oregano)
Instructions
- Prepare the crustIn a bowl, mix flour and salt. Rub in the cold butter until the mixture resembles crumbs.Add the egg and cold water and quickly form a dough. Shape into a disk, wrap, and refrigerate for 30 minutes.Roll out the dough and line a quiche pan. Prick the base with a fork and pre-bake at 180°C / 350°F for 10–12 minutes.
- Prepare the spinach mixtureHeat olive oil in a pan. Sauté the onion until soft, then add garlic and cook briefly.Add the spinach and cook just until wilted. Season lightly with salt and pepper. Remove from heat.
- Assemble the fillingIn a bowl, combine the cooked chicken, chopped sun-dried tomatoes, feta cheese and the spinach mixture.Spread evenly over the pre-baked crust.
- Make the custardWhisk the eggs with the cream. Add mazzarella cheese, a pinch of nutmeg or herbs, and black pepper.Pour the custard evenly over the filling.
- BakeBake at 180°C / 350°F for 35–40 minutes, until set and lightly golden on top.
- Rest before servingRemove the quiche from the oven and let it rest for at least 1 hour.This allows the custard to fully set and makes slicing much cleaner.
