This flavorful chicken quiche is an excellent make-ahead meal that’s delicious hot or cold any time of year.
With a golden baked pastry, tender chicken, crispy pancetta, cherry tomatoes, onion and lots of cheese, this family-friendly dish makes a comforting lunch or dinner paired with a crunchy green salad. It’s also a popular choice for brunch or a ladies’ luncheon.
The recipe includes a simple homemade pie crust that requires only a few ingredients (water is optional). You can also use store-bought crust if you prefer.
Recipe Tip
Top the quiche with pesto, tzatziki, hot honey or guacamole for extra flavor.
Chicken Quiche Ingredients
Scroll down to the recipe card for full details.
For the pie crust
- Plain white flour (all-purpose)
- Butter — cold, salted or unsalted, cubed
- Water and sea salt — to bind and season the dough
For the filling
- Eggs — large
- Sour cream — adds a tangy, creamy texture (creme fraiche or Greek yogurt can be substituted)
- Onion — chopped, yellow or white
- Cooked chicken — about 150 grams, diced
- Pancetta or bacon — fried until crispy
- Cherry tomatoes — halved or sliced
- Salt and pepper — to taste
Topping:
- Cheese — a mix of cheddar and Parmesan works well
- Fresh basil — to garnish
How to Make Chicken Quiche
- Prepare the crust: Combine flour and cold cubed butter, then add salt and a little water. Work quickly until a uniform dough forms. Roll into a disc on parchment, line a greased 25 cm (10 inch) pie dish, trim or tuck excess, prick the base with a fork, chill for 30 minutes and blind-bake for 10 minutes. Let cool slightly.
- Make the filling: Whisk eggs with sour cream, season well with sea salt and black pepper.
- Assemble: Scatter chopped onion, cooked chicken, crispy pancetta and cherry tomatoes in the cooled crust. Pour over the egg mixture and sprinkle with grated cheddar and Parmesan.
- Bake: Bake at 175°C (347°F) for 25–30 minutes until the quiche is set and golden on top. Garnish with fresh basil before serving.
Possible Variations
- Crust: Use store-bought pastry or omit the crust for a crustless quiche.
- Dairy: Substitute sour cream with creme fraiche, cream cheese, heavy cream or Greek yogurt.
- Protein: Swap chicken for salmon, turkey, ham or shredded beef.
- Cured meats: Try pepperoni, sausage, chorizo or salami instead of pancetta.
- Vegetables: Replace cherry tomatoes with mushrooms, spinach, peppers, zucchini, leeks, caramelized onions or asparagus.
- Cheese: Any good melting cheese works — mozzarella, Gruyere, Gouda, Swiss or Gorgonzola.
- Herbs & spices: Add thyme, chives, parsley or oregano to complement the filling.
How to Store Leftovers
Cover the cooled quiche with plastic wrap or store slices in an airtight container. Refrigerate and enjoy within two days.
FAQs
Yes. Reheat in the oven at 175°C (347°F) for about 10 minutes or until warmed through.
Dice a raw chicken breast and brown it in a little butter or olive oil over medium heat until cooked through, then cool before adding to the filling.
Yes. Assemble the uncooked quiche, cover and refrigerate. Bake about 30 minutes before serving so it’s fresh from the oven.
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Chicken Quiche
Equipment
- Pie dish — 25 cm (10 inches)
Ingredients
Pie crust
- 185 grams plain white flour
- 110 grams cold butter, cubed
- 1 teaspoon sea salt
- 3 tablespoons water
Filling
- 5 eggs
- 3 tablespoons sour cream (or creme fraiche)
- Sea salt and black pepper, to taste
- 1 small onion, chopped
- 150 grams cooked chicken, diced
- 65 grams pancetta, cooked until crispy
- 10 cherry tomatoes, halved or sliced
Topping
- 150 grams grated cheddar
- 50 grams grated Parmesan
- Fresh basil leaves to garnish
Instructions
Pie crust
- Preheat the oven to 175°C / 347°F (fan).
- In a large bowl, add the flour and crumble in the cold butter.
- Add the water and sea salt, then knead briefly until a uniform dough forms.
- Roll the dough into a disc on parchment paper large enough to line your pie dish.
- Grease the dish lightly, press the dough into the base and up the sides, trim or tuck excess, and prick the base with a fork.
- Chill the crust in the refrigerator for 30 minutes, then blind-bake for 10 minutes. Allow to cool slightly.
Filling
- Whisk the eggs with sour cream, season with sea salt and black pepper.
- Scatter diced onion, cooked chicken, pancetta and cherry tomatoes across the prepared crust, then pour over the egg mixture.
- Sprinkle the cheddar and Parmesan evenly over the top.
- Bake for 25–30 minutes until the filling is set and the top is golden brown.
- Garnish with fresh basil leaves and serve warm or at room temperature.
Video
Nutrition
Carbohydrates: 27 g,
Protein: 19 g,
Fat: 58 g
Nutrition information is automatically calculated and should be used as an approximation.