This delicious and simple quiche with smoked chicken and feta is perfect as a side dish and keeps well so also great for next day lunch. I like to serve it with a large green salad on the side for a more complete meal.

Smoked chicken and feta quiche

Smoked chicken and feta quiche

The first time I made this smoked chicken quiche is years ago and I remember showing the image to a friend while traveling in Asia somewhere. She started drooling immediately and wanted to make the recipe. So that is how the initial recipe showed up on the blog ages ago. It was however time to make this quiche recipe into a newer version. Not only because the photo needed a refresh but also because I wanted to retest the recipe.

What goes in the quiche

The quiche uses really only a few ingredients with the main ones being eggs, smoked chicken breast and feta cheese. I always love simple recipes like this. So easy. Of course you need a crust for the quiche as well. You could make a crustless quiche out of it too. I like to make it with a crust though. I used a ready made short crust pastry but you can definitely also make your own. Since this is a fairly quick recipe I like to use store-bought.

I bake the quiche in a tart tin but a quiche dish works fine too. I use one without a removable bottom as that can cause leaking of the contents. But it’s not impossible to use.

smoked chicken and feta quiche

Baking blind

I like to bake the short crust pastry shell to make sure it cooks through. There is nothing worse than a crust that is not properly baked. So that is the first step for making the quiche. Blind bake the crust for about 15-20 minutes or until it is lightly golden brown.


Making the filling is even easier. While the crust is baking you take a medium bowl where you mix eggs, heavy cream, dill, salt and pepper and set aside. Once the crust is baked you take it out of the oven. The smoked chicken breasts can be cut into smaller pieces and divide this over the bottom of the crust. While I like to use ready smoked chicken for the quiche it is also a really great recipe to use up leftover chicken. You can also add the feta over the pie shell and on top of the chicken and once that is done you pour the egg mixture over the contents. 

You can bake the quiche as is, but you can also add a bit of cheddar cheese to increase the cheesiness of the dish. Bake it in the oven for about 20 minutes or until the filling is set and the crust is golden brown. 

Once cooked you can leave it to cool or serve right away. I like to add a side salad to the quiche to make it a more complete meal. You can store the quiche wrapped in plastic wrap and set in the fridge.

Smoked chicken and feta quiche


Now this is a pretty basic quiche and the good news is that you can very easily vary the contents of the quiche. I love to add some fresh spinach or baby spinach to the mix. I do quickly stir fry the spinach to make sure it has wilted down. If it is too wet you can squeeze out the excess moisture before adding it to the quiche. You can also chop the spinach before adding and add it in raw. 

Another great addition would be to add some fresh peas to the quiche. Red onions are also delicious to add. For that quickly fry the onions so they don’t go in raw.

Smoked chicken and feta quiche

Smoked chicken and feta quiche

5 from 2 votes
GangSide Dish

If serving this as a side dish it will serve 8 people. As a main I would add a salad to the quiche and it will serve four.
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 25 minutes
Total time 40 minutes

8 people


  • 1 8 inch quiche pan or a few smaller ones


  • 1 sheet store bought shortcrust pastry
  • 160 gr smoked chicken shredded
  • 160 gr feta crumbled,
  • 3 eggs
  • 2 tbsp fresh dill chopped
  • 185 ml double cream
  • sea salt and cracked black pepper
  • mixed salad leaves to serve

  • Preheat the oven to 180˚ C (350˚F).
  • Line 8 small quiche pans (the non-stick ones with loose bottoms are best) or 1 larger pan with the dough and poke holes in the bottom with a fork. Line with baking paper and weight down with baking beans.
  • Bake blind for about 15 minutes. Then remove the beans and baking paper and bake for another 5 minutes. Don’t let it get too brown, as it will have to go back in the oven soon.
  • Spread the chicken and feta on the bottom of the tartlets. In a mixing bowl, whisk together the eggs, cream, dill, salt, and pepper.
  • Fill the tartlets with the egg mixture. Don’t overfill, because if it overflows, it won’t be pretty.
  • Bake in a preheated oven for about 25 minutes or until golden brown and cooked through. Serve with a green salad.

Nutrition Information per portion

Calories: 179kcal | Carbohydrates: 2g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 281mg | Potassium: 132mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 0.5mg | Calcium: 124mg | Iron: 1mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist