Easy Chicken Quiche Recipe with Asparagus

Ingredient Notes

• Large eggs - The foundation of any great quiche! You'll need 5 eggs for this recipe size.
• Heavy whipping cream or whole milk - I prefer using heavy cream for the richest texture, but half & half works beautifully too.
• Sharp cheddar cheese - This gives the best flavor, but you could substitute with swiss cheese, monterey jack cheese, or even parmesan cheese for different taste profiles.
• Chicken breast - I pound it to about half-inch thickness for even cooking, but rotisserie chicken or leftover chicken work perfectly too.
• Fresh asparagus - Trim off the tough ends and cut into one-inch pieces. You could substitute with your favorite ingredients like red peppers if preferred.
• Cajun seasoning - Tony Chachere's Original Creole Seasoning is our favorite, but use garlic powder, onion powder, black pepper, and cayenne pepper if you want to make your own blend.
• Pie crust - Optional! This works as a crustless quiche or with a homemade pie crust or deep dish pie crust.

Basic Quiche Proportions

The basics are eggs, whole milk or heavy cream, and cheese. The proportions are one egg for every ¼ cup milk and ¼ cup cheese. Take these ingredients and multiply them according to the size quiche you want to make.

The one you see pictured here is in a standard quiche dish and I used 5 eggs, 1¼ cups half & half, and 1¼ cups grated cheese. A deep dish pie shell would be slightly smaller, so you'd want to use 4 eggs, 1 cup milk, and 1 cup cheese. A larger quiche may need 6 eggs - just adjust the other ingredients accordingly.

How to Make Easy Chicken Quiche

1. Preheat your oven to 350°F and prepare your pie dish or quiche pan. If using crust, line with pastry. For crustless chicken quiche, grease with olive oil or cooking spray.
2. Prepare the chicken by pounding the chicken breast to about half-inch thickness. Season with Cajun seasoning, then cook in a medium skillet with olive oil over medium heat for 3-4 minutes per side. Set aside to cool, then cut into bite-sized pieces to create your chicken mixture.
3. Cook the asparagus by trimming tough ends and cutting spears into one-inch pieces. Cook in boiling salted water for about 2 minutes, then drain and set aside.
4. Make the egg mixture by whisking together large eggs, heavy cream (or milk of choice), additional Cajun seasoning, and salt until well blended.
5. Layer the filling by placing chicken mixture, asparagus, and sharp cheddar cheese in your prepared pie plate.
6. Pour and bake the egg mixture over the layered ingredients. Bake for 35-50 minutes, depending on size. Check for doneness by lightly shaking the pan - the center should be firm.

Expert Tips

• This great recipe is incredibly versatile! Use rotisserie chicken to save time, or try chicken thigh meat for extra flavor.
• If you don't love Cajun flavors, season your chicken however you like - this works as a base for any combination of vegetables and seasonings.
• For a crustless quiche, simply skip the pastry and bake directly in a greased quiche dish. It will cook about 10 minutes faster.
• Work with room temperature ingredients when possible for the smoothest egg mixture.
• Cover with aluminum foil if the top browns too quickly during baking.
• This makes a great breakfast served alongside a fresh green salad.

Recipe Variations

• Leave out the Cajun seasoning: If you don't love Cajun flavors, season your chicken however you like!
• Switch out the vegetables: Maybe you don't love asparagus, or don't have any on hand. Add your favorite vegetable instead.
• Change up the protein: You can even use a different meat or seafood.
• Use a different cheese: We always add cheese to our quiche, and in this case it was cheddar cheese. But that's another place where you can be flexible. Whatever you have on hand or like the best - that's what you add.

Storage

Store your finished quiche covered in the refrigerator for up to 4 days in an airtight container.

You can freeze the baked quiche wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator overnight before reheating.

Recipe FAQs

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