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.

Monterey Chicken Quiche: A Savory Shortcut to Brunch Bliss

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

Scale

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

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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