There’s something quietly satisfying about a warm quiche fresh from the oven, especially when it’s packed with protein to fuel your evening. I remember the first time I made this high protein chicken quiche—it was one of those days when I was juggling way too many things, and dinner felt like an afterthought. Somewhere between checking emails and remembering I’d forgotten to defrost anything, I pulled this together. The smell of baked eggs mingling with herbs and melted cheese filled the kitchen, making everything slow down a bit. I sliced into it just before it cooled completely, the crust flaky and the filling creamy yet hearty. I probably cut the pieces a little unevenly because I was eager to eat, but that’s the charm of homemade, right? It’s not perfect, but it’s real and comforting.
- Combines lean chicken and eggs for a protein-packed meal that satisfies hunger for longer.
- Versatile enough for breakfast, lunch, or dinner, though it shines on a busy dinner night.
- It’s simple—and that’s kind of the point. No complicated techniques or fancy ingredients.
- The balance between creamy cheese and fresh spinach adds a subtle freshness you might not expect.
- Needs a little patience for baking, but the payoff is totally worth it.
Even if you’re not usually a quiche person, this one has that kind of straightforward appeal that makes you want to keep a slice in the fridge for whenever hunger strikes. It feels like a treat without the guilt, which is a win in my book.
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High Protein Chicken Quiche
- Total Time: 55 minutes
- Yield: 6 1x
Description
A delicious and nutritious high protein chicken quiche packed with lean chicken, eggs, and cheese, perfect for a satisfying meal any time of day.
Ingredients
1 cup cooked chicken breast, shredded
1 9-inch pie crust, unbaked
6 large eggs
1 cup low-fat cottage cheese
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup skim milk
1/4 cup chopped green onions
1/2 cup chopped fresh spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
Instructions
Preheat the oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie dish and set aside.
In a large bowl, whisk together the eggs, low-fat cottage cheese, shredded cheddar cheese, and skim milk until smooth.
Add the shredded cooked chicken, chopped green onions, chopped spinach, salt, black pepper, garlic powder, and dried thyme to the egg mixture. Stir until well combined.
Pour the mixture into the prepared pie crust, spreading evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set and the top is lightly golden.
Remove from the oven and allow to cool for 5 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Don’t worry if you don’t have fancy kitchen tools here—just a pie dish and a bowl are enough to get this quiche on the table. I’ve tried swapping in different cheeses depending on what’s available, and while it changes the flavor slightly, it still turns out well. Sometimes, I toss in mushrooms or bell peppers when I want a bit more texture, though I can’t say it’s always an improvement; spinach seems to keep it light and fresh. Serving it alongside a crisp salad or some roasted veggies rounds out the meal nicely. Leftovers hold up pretty well in the fridge and reheat surprisingly evenly, so it’s a good option for those meal-prep moments too.
FAQ
Can I make this quiche crustless? Yes, you can skip the crust if you want a lower-carb option, but keep in mind the texture will be less firm and more like a frittata.
How long does it keep? Stored properly, it lasts up to 3 days in the fridge. I usually reheat gently to avoid drying out.
Can I freeze it? Absolutely. Wrapped tightly, it keeps well for a couple of months. Thaw overnight before reheating.
Ready to warm up your kitchen and your appetite? Give this high protein chicken quiche a try and watch how quickly it becomes a go-to for your busy days.