If you’re searching for the perfect brunch dish that combines creamy, cheesy goodness with savory chicken and a hint of crispness, the Monterey Chicken Quiche Recipe is an absolute winner. It’s one of those meals that feels both comforting and a little bit fancy at the same time, making it ideal for family gatherings, weekend breakfasts, or even a laid-back dinner. This quiche nails the balance of rich Monterey Jack cheese, tender chicken, and fresh spinach, all wrapped in a buttery crust that bakes up golden and flaky. Trust me, once you try this recipe, it’ll quickly become a priceless staple in your culinary arsenal.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients is the first step toward making the Monterey Chicken Quiche Recipe a showstopper. Each one plays a key role, whether it’s adding creaminess, texture, or that signature cheesy bite.
- 1 (9-inch) frozen deep-dish pie crust: Provides a flaky, buttery base that holds everything together beautifully without any fuss.
- 1 cup cooked chopped chicken: Adds hearty protein and makes the quiche filling and satisfying.
- ⅓ cup frozen chopped spinach (thawed and drained): Brings a subtle earthiness and vibrant color while keeping it nutritious.
- ½ cup french fried onions: Adds a crunchy texture and a burst of savory flavor that contrasts wonderfully with the creamy custard.
- ¾ cup shredded Monterey Jack cheese: Provides a mild, buttery, and melty cheese base that defines the dish.
- ¼ cup sour cream: Enhances the creaminess and adds a slight tang that balances the flavors.
- 3 large eggs: Bind all the ingredients into a luscious, silky custard filling.
- ¼ tsp garlic powder: A hint of savory depth without overpowering the delicate flavors.
- Salt and pepper (to taste): Essential for seasoning and bringing all the flavors to life.
- 1 cup heavy cream or milk: Creates a rich, silky texture in the custard, with heavy cream offering a bit more indulgence.
How to Make Monterey Chicken Quiche Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350ºF to ensure it’s nice and hot when your quiche is ready to bake. Then, place the frozen deep-dish pie crust on a baking sheet or in a quiche pan—no need to prebake the crust, which saves time and keeps it perfectly flaky after baking.
Step 2: Layer the Filling
Spread the cooked chopped chicken evenly over the bottom of the pie crust. Follow with the thawed and well-drained spinach to prevent any sogginess. Next, sprinkle the french fried onions over the spinach for that delightful crisp texture. Finally, top this flavorful layer with the shredded Monterey Jack cheese, ensuring every bite will have that creamy cheesiness.
Step 3: Mix the Custard
In a medium bowl, whisk together the eggs, heavy cream (or milk), garlic powder, salt, pepper, and sour cream. This silky custard mixture is what binds the ingredients and delivers such a creamy mouthfeel. Make sure everything is well combined and smooth before pouring it over the layered filling.
Step 4: Bake to Perfection
Pour the custard mixture gently over the chicken, spinach, onions, and cheese in the crust. Then, place your quiche in the preheated oven and bake for about 1 hour. The quiche is done when the filling is set but still slightly jiggly in the center. Let it rest for 5 to 10 minutes after baking — this helps it firm up and makes slicing much easier.
How to Serve Monterey Chicken Quiche Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and a fresh herbal note. For a bit of tang, a dollop of sour cream or a light drizzle of a creamy dressing can highlight the quiche’s richness without overpowering it. A few extra french fried onions on top provide a satisfying crunch.
Side Dishes
This Monterey Chicken Quiche Recipe pairs beautifully with a crisp green salad tossed in a lemon vinaigrette to cut through the richness. Roasted or steamed asparagus and fresh fruit salad also make fantastic side options, creating a well-rounded plate bursting with different textures and flavors.
Creative Ways to Present
For a fun brunch, serve individual quiche slices on colorful plates with small ramekins of avocado salsa or a mild salsa verde. You can also use the quiche as a filling in mini tart shells for party appetizers or slice it into bite-sized squares to serve alongside sparkling beverages for a light, elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover Monterey Chicken Quiche Recipe keeps beautifully in the refrigerator for up to 3 days. Wrap the quiche tightly in plastic wrap or store in an airtight container to maintain its moisture and flavor. It’s incredibly convenient for busy mornings when a quick delicious breakfast is needed.
Freezing
If you want to save the quiche for longer, freeze it after it’s completely cooled. Wrap it well in aluminum foil and place inside a freezer-safe container or bag. It can be kept frozen for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pop your slice into a 350ºF oven for about 15-20 minutes until warmed through and slightly crisped on top. Avoid microwaving if possible to keep that lovely flaky texture of the crust intact—oven reheating is a game changer.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly to remove moisture before adding to the quiche to avoid a soggy crust. Frozen spinach is simply a convenient alternative that still delivers great flavor.
What can I substitute for Monterey Jack cheese?
Sharp cheddar, mozzarella, or even a mild gouda can work well. Just choose a melting cheese that complements the other flavors without overpowering the dish.
Is it possible to make this quiche dairy-free?
You can substitute dairy milk with plant-based alternatives like almond or oat milk, but the texture will be slightly different. Consider using dairy-free cheese and sour cream substitutes to fully adapt the recipe.
Can I add other vegetables?
Definitely! Diced bell peppers, mushrooms, or green onions can add extra flavor and texture, just be sure to cook or drain them well to prevent excess moisture.
How do I know when the quiche is fully cooked?
The edges should be set and lightly golden, and the center might still jiggle gently but won’t be liquid. A knife inserted in the center should come out clean or with just a tiny amount of moist custard.
Final Thoughts
This Monterey Chicken Quiche Recipe is an absolute delight—a perfect blend of creamy, cheesy, and savory flavors wrapped in a tender crust that’s sure to impress. It’s simple enough for a weekday meal but elegant enough to serve at your next brunch party. Give it a try and watch it become your new favorite go-to recipe for any time you’re craving something truly comforting yet special.
Print
Monterey Chicken Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Monterey Chicken Quiche is a savory and satisfying dish featuring a flaky deep-dish pie crust filled with tender cooked chicken, spinach, crispy fried onions, and melted Monterey Jack cheese. Combined with a creamy custard of eggs, sour cream, and heavy cream, it’s baked to golden perfection, perfect for brunch, lunch, or a light dinner.
Ingredients
Pie Crust
- 1 (9-inch) frozen deep-dish pie crust
Filling
- 1 cup cooked chopped chicken
- ⅓ cup frozen chopped spinach, thawed and drained
- ½ cup French fried onions
- ¾ cup shredded Monterey Jack cheese
Custard
- 3 large eggs
- 1 cup heavy cream or milk
- ¼ cup sour cream
- ¼ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the quiche.
- Assemble Filling: Spread the cooked chopped chicken evenly on the bottom of the frozen deep-dish pie crust. Layer the thawed and drained chopped spinach evenly over the chicken, then sprinkle the French fried onions on top. Finally, top the mixture with the shredded Monterey Jack cheese.
- Prepare Custard Mixture: In a mixing bowl, whisk together the eggs, heavy cream (or milk), sour cream, garlic powder, salt, and black pepper until well combined. This mixture will create the creamy custard filling for the quiche.
- Combine and Bake: Pour the egg and cream custard mixture evenly over the chicken and cheese filling in the pie crust. Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 1 hour, until the filling is set and the top is lightly golden.
- Rest Before Serving: Remove the quiche from the oven and allow it to rest for 5 to 10 minutes before slicing and serving. This resting time helps the quiche to set and makes it easier to cut.
Notes
- Using frozen spinach requires thorough thawing and draining to prevent excess moisture in the quiche.
- French fried onions add a delightful crunch and savory flavor; avoid substituting if possible for best texture.
- Heavy cream yields a richer quiche, but milk can be used for a lighter version.
- Allowing the quiche to rest after baking enhances the texture, making it easier to slice cleanly.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
