Homemade Chicken and Spinach Quiche

Finding a satisfying dinner that doesn’t involve a ton of prep work or a pile of dishes can feel impossible on busy weeknights. Between juggling work schedules, helping with homework, and trying to get everyone to the table at the same time, complicated recipes just don’t make the cut.

That’s where this chicken and spinach quiche comes in handy: it uses a clever potato crust instead of pastry dough, packs in plenty of protein and greens, and comes together in one dish that’s perfect for weeknight dinners or weekend brunch.

What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this quiche because they have a higher starch content that helps create a crispy, golden crust when baked. If you can’t find Russets, Yukon Gold potatoes will work in a pinch, though they have a bit more moisture and may not get quite as crispy. The key with any potato you choose is to really squeeze out as much excess moisture as possible after grating – I like to wrap them in a clean kitchen towel and twist it tight to get every last drop out. This step is crucial for getting that nice, firm potato base instead of a soggy mess.

Options for Substitutions

This quiche is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Russet potatoes: You can use Yukon gold potatoes instead of russets for the crust. They’ll work just as well – just make sure to squeeze out all that extra moisture before using them.
• Cottage cheese: If you’re not a fan of cottage cheese, ricotta makes a great substitute. You can also use Greek yogurt for a similar tangy flavor and creamy texture.
• Chicken thighs: Chicken breast works fine here, though it might be a bit less juicy. You could also swap in cooked turkey, ham, or even crumbled cooked bacon for a different flavor.
• Baby spinach: Regular spinach, kale, or Swiss chard all work well. If using regular spinach or kale, chop it into smaller pieces first. Frozen spinach works too – just thaw it completely and squeeze out all the water.
• Parmesan cheese: Gruyere, cheddar, or Swiss cheese make tasty alternatives. You can also use a mix of whatever cheese you have on hand.
• Red onion: Yellow or white onions work just as well. Shallots are another good option if you want a milder onion flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making a potato crust quiche is not squeezing out enough moisture from the grated potatoes – use a clean kitchen towel or cheesecloth to really wring them dry, otherwise your crust will turn out soggy instead of crispy.

Another common error is underbaking the potato crust in the first step, so make sure it’s golden brown and firm before adding the filling, which gives you a sturdy base that won’t get mushy.

Don’t skip letting the chicken and spinach mixture cool before adding it to the crust, because if it’s too hot, it can start cooking the eggs prematurely and create an uneven texture.

Finally, resist the urge to cut into the quiche right away – that 10-minute cooling period isn’t just a suggestion, as it allows the eggs to fully set so your slices come out clean instead of runny.

What to Serve With Chicken and Spinach Quiche?

This quiche is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and lemon juice to balance out the richness. A fruit salad with berries and melon also works great, especially if you’re serving this for brunch alongside some fresh orange juice or coffee. For dinner, roasted vegetables like cherry tomatoes, zucchini, or asparagus make a nice addition without being too heavy. You could also keep it super simple with some buttered toast or a warm baguette on the side for anyone who wants a little extra something to round out their plate.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days. Just let it cool completely, then cover it tightly with plastic wrap or aluminum foil. You can also slice it into individual portions and store them in airtight containers, which makes grabbing a quick breakfast or lunch super easy.

Freeze: Quiche is one of those dishes that freezes like a dream! Wrap individual slices in plastic wrap, then place them in a freezer bag for up to 3 months. This way you can pull out just what you need without thawing the whole thing.

Reheat: To warm up your quiche, pop it in a 350°F oven for about 15-20 minutes until heated through. If you’re reheating from frozen, add an extra 10 minutes or so. You can also use the microwave for a quick fix, but the oven keeps that potato crust nice and crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1600
• Protein: 105-120 g
• Fat: 48-58 g
• Carbohydrates: 135-150 g

Ingredients

For the crust:

• 32 oz potatoes (peeled and grated)
• oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the filling:

• 4 chicken thighs (diced into 1/2-inch pieces)
• 1 large onion (finely chopped)
• 3 garlic cloves (finely minced)
• 3 cups fresh spinach
• 3/4 cup cottage cheese
• 6 eggs (large, at room temperature)
• 3.5 oz parmesan cheese (grated)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1/4 teaspoon red pepper flakes

Step 1: Prepare and Bake the Potato Crust

• 32 oz potatoes
• oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat your oven to 200°C (400°F).

While it heats, toss the grated potatoes with salt and pepper to season them evenly.

Spray an 8-inch pie dish or quiche pan with oil, then press the seasoned potatoes firmly into the bottom and up the sides to create an even crust—I like to use the bottom of a measuring cup to pack them down really tight so they hold together.

Spray the top of the potato crust lightly with oil to help it brown and crisp.

Bake for 35-40 minutes until the potatoes are golden and set; this pre-baking prevents a soggy crust.

Step 2: Cook the Chicken and Aromatics

• 4 chicken thighs
• 1 large onion
• 3 garlic cloves

While the crust bakes, heat a skillet over medium-high heat and add a light coating of oil.

Add the diced chicken thighs and cook for 4-5 minutes, stirring occasionally, until they begin to brown on the edges.

Add the chopped onion and minced garlic, continuing to cook for another 3-4 minutes until the onion is softened and the chicken is cooked through.

The chicken should be no longer pink inside and the aromatics should be fragrant.

Set the pan aside to cool slightly.

Step 3: Prepare the Egg Custard and Fillings

• 6 eggs
• 3/4 cup cottage cheese
• 3.5 oz parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1/4 teaspoon red pepper flakes
• 3 cups fresh spinach
• cooked chicken mixture from Step 2

In a blender, combine the room-temperature eggs and cottage cheese, blending until completely smooth—this ensures a creamy, even custard without lumps.

Pour the blended mixture into a bowl and stir in the grated parmesan cheese, salt, pepper, nutmeg, and red pepper flakes until well combined.

I like to taste a tiny bit at this point to adjust the seasoning if needed, as you won’t be able to adjust it once it’s baked.

Add the fresh spinach to the cooled chicken mixture from Step 2, stirring to combine; the residual heat will slightly wilt the spinach while keeping it vibrant.

Step 4: Assemble and Bake the Quiche

• baked potato crust from Step 1
• chicken and spinach mixture from Step 3
• egg custard from Step 3

When the potato crust has finished baking and is golden, remove it from the oven and lower the oven temperature to 180°C (350°F).

Spread the chicken and spinach mixture evenly over the bottom of the crust, then pour the egg custard from Step 3 over the top, making sure it’s distributed evenly and fills all the gaps.

Bake for 40 minutes until the custard is set but still slightly jiggly in the very center—it will continue cooking as it cools, and overbaking makes it rubbery.

The top should be lightly golden.

Step 5: Cool and Serve

Remove the quiche from the oven and let it rest for 10 minutes before slicing—this allows the custard to fully set and makes for cleaner slices.

Slice into wedges and serve warm or at room temperature with your favorite sides.

Homemade Chicken and Spinach Quiche

Delicious Homemade Chicken and Spinach Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings: 8 slices

Calories: 1525

Ingredients Method

Ingredients

  

For the crust

• 32 oz potatoes (peeled and grated)
• oil spray
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the filling

• 4 chicken thighs (diced into 1/2-inch pieces)
• 1 large onion (finely chopped)
• 3 garlic cloves (finely minced)
• 3 cups fresh spinach
• 3/4 cup cottage cheese
• 6 eggs (large, at room temperature)
• 3.5 oz parmesan cheese (grated)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch ground nutmeg
• 1/4 teaspoon red pepper flakes

Method

 

1. Preheat your oven to 200°C (400°F). While it heats, toss the grated potatoes with salt and pepper to season them evenly. Spray an 8-inch pie dish or quiche pan with oil, then press the seasoned potatoes firmly into the bottom and up the sides to create an even crust—I like to use the bottom of a measuring cup to pack them down really tight so they hold together. Spray the top of the potato crust lightly with oil to help it brown and crisp. Bake for 35-40 minutes until the potatoes are golden and set; this pre-baking prevents a soggy crust.
2. While the crust bakes, heat a skillet over medium-high heat and add a light coating of oil. Add the diced chicken thighs and cook for 4-5 minutes, stirring occasionally, until they begin to brown on the edges. Add the chopped onion and minced garlic, continuing to cook for another 3-4 minutes until the onion is softened and the chicken is cooked through. The chicken should be no longer pink inside and the aromatics should be fragrant. Set the pan aside to cool slightly.
3. In a blender, combine the room-temperature eggs and cottage cheese, blending until completely smooth—this ensures a creamy, even custard without lumps. Pour the blended mixture into a bowl and stir in the grated parmesan cheese, salt, pepper, nutmeg, and red pepper flakes until well combined. I like to taste a tiny bit at this point to adjust the seasoning if needed, as you won't be able to adjust it once it's baked. Add the fresh spinach to the cooled chicken mixture from Step 2, stirring to combine; the residual heat will slightly wilt the spinach while keeping it vibrant.
4. When the potato crust has finished baking and is golden, remove it from the oven and lower the oven temperature to 180°C (350°F). Spread the chicken and spinach mixture evenly over the bottom of the crust, then pour the egg custard from Step 3 over the top, making sure it's distributed evenly and fills all the gaps. Bake for 40 minutes until the custard is set but still slightly jiggly in the very center—it will continue cooking as it cools, and overbaking makes it rubbery. The top should be lightly golden.
5. Remove the quiche from the oven and let it rest for 10 minutes before slicing—this allows the custard to fully set and makes for cleaner slices. Slice into wedges and serve warm or at room temperature with your favorite sides.