Marry Me Chicken Quiche

There’s something utterly comforting about a savory quiche: tender chicken, bright greens, creamy custard, and a golden, flaky crust that holds it all together. This Marry Me Chicken Quiche is built on that exact idea—simple ingredients, big flavor, and a reliably impressive presentation. It’s the kind of dish that works for brunch with friends, a cozy dinner with a side salad, or a make-ahead meal that reheats beautifully.

Why you’ll love this recipe

This Marry Me Chicken Quiche balances protein and vegetables with a custardy filling that’s rich but never heavy. The combination of shredded mozzarella and grated parmesan creates a melty, slightly tangy cheese layer. Sun-dried tomatoes add a concentrated burst of sweetness and acidity that plays nicely against the mildness of the chicken and cream. Spinach gives color and freshness, while green onions lift the whole thing with a gentle oniony brightness.

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
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup milk
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp ground black pepper

Notes on ingredients and prep

The ingredient list here is straightforward and approachable. Use cooked, diced chicken—leftover roasted or poached chicken works brilliantly. If you’re starting from raw chicken, quickly poach or roast and dice it until you have 1 cup. Fresh spinach will wilt down significantly, so the 2 cups will become a compact nest of greens once warmed a bit. The pie shell is a 16-ounce deep-dish crust; using a store-bought shell keeps this recipe fast, but you can absolutely substitute a homemade crust if you prefer.

Make-ahead and storage

This Marry Me Chicken Quiche stores well. After baking, cool completely, then cover and refrigerate for up to 3 days. To reheat, warm individual slices in the oven at 325°F (160°C) for about 10–15 minutes or until heated through. You can also freeze baked slices wrapped tightly for up to 1 month—thaw overnight in the fridge before reheating.

Equipment

• 9–10 inch deep-dish pie dish (16 oz shell fits standard deep-dish)
• Mixing bowls
• Whisk
• Skillet (optional for wilting spinach or warming chicken)
• Knife and cutting board
• Oven

Rewritten step-by-step directions

Follow these clear, ordered steps to assemble and bake your Marry Me Chicken Quiche. I’ve kept the sequence faithful to the ingredient list and ensured the instructions use the exact ingredient names and measurements from the list.

1. Preheat the oven to 375°F (190°C). Place the 1 deep dish pie shell (16 oz) on a baking sheet to catch any drips and set aside.
2. If your 1 cup diced chicken is cold from the refrigerator, warm it briefly in a skillet over medium heat until just heated through. Pat any excess moisture from the chicken with a paper towel. Transfer the chicken to a small bowl and set it aside.
3. Measure 2 cups fresh spinach. If the leaves are large, stack and roughly chop them. Warm the spinach in a skillet over medium-low heat for 1–2 minutes, stirring, just until wilted. Remove from heat and squeeze gently to remove excess moisture. Set aside to cool slightly.
4. Dice ¼ cup sun dried tomatoes if not already diced. Thinly slice 2 green onions, using both white and green parts. Set these aside with the shredded and grated cheeses.
5. In a medium bowl, combine 6 large eggs, 1/2 cup heavy cream, 1/2 cup milk, 1/4 tsp salt, and 1/4 tsp ground black pepper. Whisk until the mixture is smooth and uniform in color with no streaks of egg white.
6. Sprinkle the bottom of the pie shell with ½ cup shredded mozzarella cheese and ¼ cup grated parmesan cheese. Distribute evenly to create a thin cheese layer that will help protect the crust from becoming soggy.
7. Layer the filling ingredients over the cheese in the pie shell: spread the warmed 1 cup diced chicken evenly across the crust, followed by the wilted 2 cups fresh spinach, then the ¼ cup sun dried tomatoes, and finally scatter the 2 green onions over the top.
8. Pour the egg and cream mixture evenly over the layered ingredients in the pie shell. Gently press down on the filling with the back of a spoon if needed so the liquid settles into all the spaces and the spinach and chicken are submerged under the custard.
9. Let the filled pie sit for a couple of minutes so any trapped air escapes and the custard settles. If you’d like a crisper crust, place the pie shell on a preheated baking sheet for a few minutes before adding the filling so the bottom gets a head start on baking.
10. Carefully transfer the baking sheet with the pie shell to the preheated oven. Bake at 375°F (190°C) for 30–40 minutes, or until the quiche is set in the center and a knife inserted in the middle comes out clean with only a moist crumb. The top should be lightly golden.
11. If the crust or top is browning too quickly, tent the quiche loosely with aluminum foil and continue baking until set. Use an oven thermometer if you’re unsure of your oven’s accuracy; even, steady heat yields the best custard texture.
12. When baked, remove the quiche from the oven and let it cool on a wire rack for at least 10–15 minutes before slicing. Cooling allows the custard to finish setting and makes the slices hold their shape better.
13. Slice into wedges and serve warm or at room temperature. Leftovers can be covered and refrigerated for up to 3 days. Reheat slices in a 325°F (160°C) oven until warmed through.

Troubleshooting & tips

• Crust soggy? Ensure the bottom layer of cheese is spread evenly inside the crust—this helps seal it. You can also prebake (blind bake) the crust for 5–8 minutes before adding the filling for extra crispness.
• Quiche too runny? Bake until a knife inserted near the center comes out mostly clean. Oven temperatures vary—if it’s set on the edges but not the middle, tent with foil and bake a bit longer.
• Even filling distribution: Chop the chicken into uniform pieces so every bite has a balance of chicken, spinach, and sun-dried tomato.
• Make it lighter: Swap the 1/2 cup heavy cream for an additional 1/2 cup milk if you prefer a slightly lighter custard. The recipe as written uses equal parts cream and milk for richness.

Serving suggestions

Pair this Marry Me Chicken Quiche with a zesty green salad tossed with lemon vinaigrette or a simple arugula salad with shaved parmesan. A side of roasted cherry tomatoes or a fresh cucumber and dill yogurt salad also complements the rich custard beautifully. For a brunch spread, add crusty bread, fresh fruit, and a pitcher of iced tea or sparkling water.

Flavor variations

This recipe is a great template for variations. Try swapping the spinach for baby kale (blanched briefly) or using roasted red peppers in place of sun-dried tomatoes for a milder, sweeter note. A sprinkle of red pepper flakes or a teaspoon of dried oregano in the custard can add warmth. To make it more herb-forward, fold in a tablespoon of chopped fresh basil or parsley with the green onions.

Final thoughts

The beauty of this Marry Me Chicken Quiche lies in its reliability. It’s an elegant dish that looks like effort while being straightforward to make. The textures—from flaky crust to creamy custard to tender chicken and wilted spinach—create a satisfying bite every time. Once you get the rhythm of assembling the layers and the custard, this quiche becomes a repeat favorite for every season.

Now preheat your oven and get ready to bake—this Marry Me Chicken Quiche is the kind of recipe that fills your kitchen with a homey, savory scent and brings people to the table with smiles.

Marry Me Chicken Quiche

A savory deep-dish quiche filled with chicken, spinach, sun-dried tomatoes, and cheeses for a simple make-ahead meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 deep dish pie shell (16 oz)
• 1 cup diced chicken
• 2 cups fresh spinach
• 1/4 cup sun-dried tomatoes diced
• 2 green onions thinly sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Equipment

• deep-dish (9–10 inch) pie dish
• Parchment Paper
• pie weights or dried beans
• Mixing Bowl
• Whisk or hand mixer
• Cutting board and knife
• Baking Sheet

Method

 

1. Preheat the oven to 400°F (200°C). Line the pie shell with parchment and fill it with pie weights or dried beans; bake 12–15 minutes until the crust is lightly golden. Remove from oven and let cool to room temperature.
2. Reduce oven temperature to 350°F (175°C).
3. In a medium bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until fully combined to make the custard.
4. Roughly chop the spinach if needed and spread it evenly in the bottom of the pre-baked pie shell.
5. Layer the diced cooked chicken, diced sun-dried tomatoes, and sliced green onions over the spinach, then sprinkle the mozzarella and Parmesan evenly on top.
6. Pour the egg custard over the filling, place the pie on a baking sheet, and bake at 350°F (175°C) for 45–55 minutes, until the center is just set and not wobbly.
7. Remove the quiche and let it rest for 20 minutes before slicing and serving warm or at room temperature.

Notes

• Cooked diced chicken may be substituted with chopped cooked turkey.
• Do not poke holes in the crust when blind-baking to prevent leakage.
• Use pie weights or dried beans to keep the crust from bubbling.
• Let the quiche rest 20 minutes before slicing to finish setting.
• Reheat in short microwave intervals or covered in the oven as needed.