Quiche de pollo is a savory, satisfying pie made with a buttery crust, a rich egg custard, and tender, seasoned chicken. It’s a versatile dish that works beautifully for brunch, a light dinner, or a make-ahead lunch, and it’s a great way to use up leftover cooked chicken. This recipe delivers a creamy, flavorful filling with a golden crust that’s easier than you think to make at home.
Ingredients
- 1 (9-inch / 23 cm) unbaked pie crust (homemade or store-bought)
- 2 cups (280 g) cooked, shredded chicken
- 1 cup (120 g) shredded cheese (Gruyère, Swiss, or cheddar)
- 1/2 cup (75 g) diced onion
- 1 tablespoon (15 ml) olive oil
- 4 large eggs
- 1 1/2 cups (360 ml) heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon (8 g) all-purpose flour (for the crust, if using homemade)
Instructions
- Preheat your oven to 375°F (190°C). If you have a homemade pie crust, roll it out and fit it into a 9-inch (23 cm) pie dish. Crimp the edges as desired. If using a store-bought crust, follow the package instructions for fitting it into the dish.
- To prevent a soggy bottom, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until the crust is lightly golden. Set aside to cool slightly. (If you’re using a pre-baked crust, skip this step.)
- In a small skillet, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk the eggs, cream, salt, pepper, and nutmeg (if using) until well combined.
- Spread the shredded chicken evenly over the bottom of the pre-baked crust. Sprinkle the cooked onion over the chicken, then top with the shredded cheese.
- Pour the egg mixture over the filling, making sure it covers everything evenly. Gently shake the pie dish to settle the filling.
- Place the quiche on a baking sheet (to catch any spills) and bake at 375°F (190°C) for 35–40 minutes, until the center is set but still slightly jiggly. The internal temperature should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
- Remove the quiche from the oven and let it rest for at least 10 minutes before slicing. This allows the custard to set fully. Serve warm or at room temperature.
Tips
- Use a pre-baked crust: Blind baking the crust (baking it before adding the filling) is key to a crisp bottom. If you skip this, the crust will likely become soggy from the custard.
- Don’t overbake: The quiche is done when the edges are set but the center still has a slight wobble. It will continue to cook as it rests. Overbaking makes the custard rubbery.
- Substitutions: You can use leftover rotisserie chicken, turkey, or even ham instead of chicken. For a lighter version, use whole milk instead of cream, but note that the texture will be less rich. If you don’t have Gruyère, any good melting cheese like cheddar, fontina, or Monterey Jack works well.
- Make it ahead: You can assemble the quiche (without baking) and refrigerate it overnight. Add 10–15 minutes to the baking time. Alternatively, bake it fully, cool, and refrigerate for up to 3 days.
Serving Suggestions
Serve a slice of quiche de pollo with a simple green salad dressed with lemon vinaigrette, some roasted vegetables, or a bowl of fresh fruit. It’s also great alongside a cup of tomato soup or a light soup of your choice. For brunch, offer it with mimosas or a fresh fruit salad.
Variations
- Vegetable Chicken Quiche: Add 1 cup of sautéed mushrooms, spinach, or bell peppers along with the onion.
- Spicy Mexican-Style: Use pepper jack cheese, add 1/4 cup of diced green chiles, and season with cumin and chili powder. Serve with salsa and sour cream.
- Herbed Chicken Quiche: Add 2 tablespoons of chopped fresh herbs like parsley, chives, or tarragon to the egg mixture for extra freshness.
- Crustless Quiche: Skip the crust entirely. Grease the pie dish well, pour in the filling, and bake as directed. This is a great low-carb option.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered, for up to 4 days. To reheat, place slices in a 350°F (175°C) oven for 10–15 minutes, or until warmed through. You can also microwave individual slices for 1–2 minutes, but the crust will be less crispy. Quiche can be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a store-bought pie crust? Yes, absolutely. A refrigerated or frozen pie crust works perfectly, and it saves time. Just follow the package instructions for blind baking if it’s not pre-baked.
Why is my quiche watery? A watery quiche usually means the filling wasn’t baked long enough, or the vegetables released too much moisture. Make sure to sauté onions until they’re soft and dry, and if adding other vegetables, cook them first to remove excess water. Also, bake until the center is just set.
Can I make quiche without heavy cream? Yes, you can substitute whole milk or half-and-half. The texture will be slightly less rich and creamy, but it will still be delicious. Avoid using skim milk, as it can make the custard too thin.
How do I know when the quiche is done? The quiche is done when the edges are puffed and golden, and the center is set but still has a slight jiggle. A food thermometer inserted into the center should read 160°F (71°C).
Can I freeze quiche? Yes, baked quiche freezes well. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
What can I use instead of chicken? Cooked turkey, ham, or even crumbled sausage are great substitutes. You can also make a vegetarian version by omitting the meat and adding more vegetables.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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