When life feels like a juggling act between work, errands, and the endless quest to feed your family something other than cereal, this Monterey Chicken Quiche might just be your new best friend. It’s comforting, flavorful, and checks all the boxes: protein-packed, veggie-friendly, and—wait for it—fabulously fuss-free. Whether you’re hosting brunch or just trying to use up some leftover chicken, this recipe brings the magic without the mayhem.
Let’s talk flaky crust, gooey Monterey Jack, crispy onions, and tender chicken… all in one glorious slice. Yes, please!
Table of Contents
Why You’ll Love This Monterey Chicken Quiche
Besides the fact that it basically makes itself (thank you, frozen pie crust), this chicken quiche is a total flavor bomb. The Monterey Jack melts like a dream, the fried onions bring a little crunch, and the spinach sneaks in some greens without anyone noticing (moms, you know what I’m talking about).
This quiche is perfect for:
- A weekend brunch with friends (hello, mimosas 🍾)
- A quick weeknight dinner with a side salad
- Meal prep you’ll actually look forward to eating
Plus, it reheats beautifully. Which means tomorrow’s lunch? Handled.
Ingredients You’ll Need
Here’s everything that goes into this savory showstopper:
- 1 cup heavy cream or milk (for a richer texture, go with cream; for something lighter, milk works great too)
- 1 (9-inch) frozen deep-dish pie crust (no shame in store-bought—this is a judgment-free kitchen)
- 1 cup cooked chopped chicken (rotisserie chicken is your BFF here)
- ⅓ cup frozen chopped spinach, thawed and drained
- ½ cup French fried onions (the kind you sneak a handful of when no one’s looking)
- ¾ cup shredded Monterey Jack cheese
- ¼ cup sour cream
- 3 large eggs
- ¼ tsp garlic powder
- Salt and pepper, to taste
How to Make Monterey Chicken Quiche
- Preheat your oven to 375°F (190°C). Place the pie crust on a baking sheet for easy handling and catch any spills (because nobody likes cleaning the oven).
- Layer the goodness. Start by spreading the cooked chicken evenly in the crust. Then add the spinach, followed by the fried onions and shredded cheese.
- Mix the creamy filling. In a medium bowl, whisk together the sour cream, eggs, garlic powder, salt, pepper, and heavy cream (or milk) until smooth.
- Pour it in. Carefully pour the egg mixture over the layered ingredients in the crust. Use a spoon to gently distribute it evenly if needed.
- Bake for 35–40 minutes, or until the center is set and the top is golden and puffed. (Tip: If the crust starts browning too fast, gently cover the edges with foil.)
- Let it cool for 10–15 minutes before slicing. This helps the quiche firm up—and gives you time to make coffee, set the table, or just breathe for a second.
Cooking Tips from My Kitchen to Yours
- Rotisserie rescue: No time to cook chicken? Shred some rotisserie—no one will ever know.
- Drain that spinach! Excess water = soggy quiche. Squeeze it like you’re wringing out a wet sponge.
- Customize it: Add diced tomatoes, mushrooms, or even switch up the cheese (Colby Jack or cheddar would be great swaps).
- Make ahead: This chicken quiche can be prepped the night before and baked in the morning. Or bake it completely and just reheat slices during the week.
A Little Kitchen Story…
I made this Monterey Chicken Quiche for a last-minute brunch when my in-laws popped in early one Saturday (yes, unannounced 🙃). I threw it together with what I had in the fridge, and let me tell you—my mother-in-law asked for the recipe. If that’s not the ultimate culinary endorsement, I don’t know what is.
FAQs About Monterey Chicken Quiche
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté it first and squeeze out any extra moisture. You don’t want your beautiful quiche turning into soup.
How do I store leftovers?
Store covered in the fridge for up to 4 days. It reheats well in the microwave or in the oven at 325°F.
Can I freeze this quiche?
Yes! Let it cool completely, wrap it tightly in foil, and freeze for up to 2 months. Reheat at 350°F until warmed through and the center is nice and hot.
Can I make this without the crust?
You bet. Just pour the filling into a greased pie dish and bake—it’ll be more like a crustless frittata, but just as tasty.
Is Monterey Jack cheese good in quiche?
It’s perfect! Monterey Jack melts beautifully and has a mild, creamy flavor that pairs really well with chicken and veggies. It adds richness without overpowering the other ingredients.
Why is it called Monterey Chicken?
Monterey Chicken is a classic American dish known for its combo of grilled chicken, Monterey Jack cheese, and toppings like onions and peppers. We took that inspiration and gave it a quiche twist—because, let’s face it, everything is better in a pie crust!
What is the secret to a good quiche?
A great quiche is all about the texture—creamy, not rubbery. Use the right egg-to-dairy ratio (which we’ve done for you here), don’t skip the seasoning, and let it cool a bit before slicing so it sets properly.
What is the main difference between a quiche and frittata?
Quiche is typically made with a pastry crust and includes a custard base (eggs + milk or cream). Frittata skips the crust and is cooked more like a thick omelet, often starting on the stove and finishing in the oven.
Conclusion
Whether you’re wrangling toddlers or tackling emails between bites, this Monterey Chicken Quiche delivers the comfort and flavor you deserve—with zero culinary gymnastics. Packed with simple ingredients and big on taste, this dish will become your new go-to for busy mornings, casual dinners, or when you just need a slice of something delicious.
Give it a try and watch how quickly your crew comes back for seconds. 💛
More Chicken Magic to Explore
If you loved this Monterey Chicken Quiche, here are more cozy and crave-worthy recipes to try next:
- Try the melty, crispy goodness of Mozzarella Lava Chicken Tenders—a cheesy twist on a family favorite.
- For a one-pan meal that’s big on flavor and light on effort, whip up these Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce.
- Craving casserole comfort? You’ll love the rich, creamy goodness of the Neiman Marcus Chicken Casserole.
- Get cozy with Dolly’s Chicken and Stuffing Casserole—a nostalgic dish that’s always a hit.
- Want something hearty but elevated? Give Garlic Parmesan Chicken Meatloaf a spot on your dinner table.
Each of these dishes brings its own kind of magic—easy, delicious, and totally doable for your busy day. 💛
Print
Monterey Chicken Quiche
- Total Time: 50 mins
- Yield: 6–8 servings 1x
Description
This Monterey Chicken Quiche is a creamy, cheesy, flavor-packed dish perfect for brunch, lunch, or even an easy weeknight dinner. Featuring tender chicken, spinach, crispy fried onions, and melted Monterey Jack cheese in a flaky pie crust—this is comfort food at its best.
Ingredients
1 (9-inch) frozen deep-dish pie crust
1 cup cooked chopped chicken (rotisserie works great)
⅓ cup frozen chopped spinach, thawed and drained
½ cup French fried onions
¾ cup shredded Monterey Jack cheese
¼ cup sour cream
3 large eggs
¼ tsp garlic powder
Salt and pepper to taste
1 cup heavy cream or milk
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust on a baking sheet.
Layer the chopped chicken, spinach, French fried onions, and shredded Monterey Jack cheese into the pie crust.
In a bowl, whisk together the sour cream, eggs, garlic powder, salt, pepper, and heavy cream (or milk) until smooth.
Pour the egg mixture evenly over the filling in the crust.
Bake for 35–40 minutes or until the center is set and the top is golden brown.
Allow to cool for 10–15 minutes before slicing. Serve warm and enjoy!
Notes
Shortcut tip: Use rotisserie chicken to cut down on prep time.
Make it crustless: Pour the filling into a greased pie dish without a crust for a lower-carb option.
Vegetable boost: Add chopped bell peppers or mushrooms for extra flavor and nutrition.
Reheating tip: To keep the crust crisp, reheat slices in the oven or toaster oven rather than the microwave.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 125 mg