Chicken and Feta Puff Quiches

These Chicken and Feta Puff Quiches are one of those recipes that look far more impressive than the effort they actually require. Buttery puff pastry is shaped into small boats, filled with chicken, feta, spinach and cherry tomatoes, and finished with a light egg custard that bakes up soft and savoury in the centre. The pastry turns beautifully golden and crisp while the filling stays creamy and flavourful. They work perfectly for brunch, lunch, or when you want something a little special without spending hours in the kitchen.

If you enjoy baking with puff pastry, you might also like my cookbook Everything is Better with Puff Pastry, which is filled with 60 easy and delicious savoury and sweet recipes. A huge thank you to everyone who has already ordered it and taken the time to leave a review on Amazon. Your support genuinely means a lot. And if you have not had a look yet, you can check it out here! If you want a feel for the style of recipes inside, have a look at Nectarine Frangipane Tartlets, Avocado Mousse and Salmon Tartare Vol-au-Vent and Pesto Twists.

This recipe actually uses the same shaping technique as my Mozzarella Puff Pastry Boats, which is another reader favourite on the site. Once you learn the simple seal-and-open method, it becomes a really fun way to turn puff pastry into something that looks bakery-worthy.

Scroll down to the recipe card for the full printable recipe with exact measurements.

Simple Ingredients, Big Flavours

What makes these puff pastry quiches so special is how a handful of simple ingredients combine into something incredibly satisfying. Each component plays an important role:

• Puff pastry – The shortcut that makes this recipe effortless while still delivering crisp, flaky layers. Ready-rolled pastry works perfectly here.
• Cooked chicken – Adds protein and substance, turning these pastries into a proper meal. Rotisserie chicken or leftovers from a roast work beautifully.
• Feta cheese – Creamy, salty and slightly tangy, feta balances the richness of the pastry and pairs wonderfully with the chicken.
• Spinach – Adds colour and freshness to the filling. Be sure to wilt and drain it well so excess moisture doesn’t affect the custard.
• Cherry tomatoes – Their natural sweetness brightens the savoury filling and adds a burst of flavour.
• Egg and milk custard – This is what gives the pastries their quiche-like texture as it bakes. Make sure the puff pastry seams are sealed well before adding the custard, otherwise the mixture can leak during baking.

If you enjoy these kinds of quiche-style puff pastry bakes, you might also like Broccolini Tomato Puff Bites, Salmon Puff Pastry Cups, and Easy Puff Pastry Quiches. Each recipe uses crisp puff pastry filled with a savoury egg custard and simple toppings, making them perfect for brunch, lunchboxes or quick entertaining.

How to Make Chicken and Feta Puff Quiches

Preparing the Filling

Start by preparing the filling. In a medium bowl combine the cubed cooked chicken, crumbled feta, halved cherry tomatoes, and wilted, well-drained chopped spinach. Mix gently until everything is evenly combined and set the mixture aside.

In a separate bowl whisk together the eggs, milk, salt, pepper and dried parsley to create the custard. This mixture will bake into the soft, quiche-like centre of the pastries.

Preparing the Puff Pastry

Preheat the oven to 200°C / 400°F (fan) and line a baking tray with parchment paper. Roll out the puff pastry into a rectangle measuring about 24 × 36 cm (9½ × 14¼ inches). Cut the pastry into six equal squares, each approximately 12 × 12 cm (4¾ × 4¾ inches).

Working with one square at a time, place it on your work surface in a diamond position. Add about 1 tablespoon of the chicken and feta filling to the centre. Do not overfill at this stage, as the pastry needs to be sealed properly before baking.

Shaping the Pastry

Bring two opposite corners of the pastry together and press firmly to seal them.

Then seal the remaining edges on both sides to create an oblong pasty shape.

Gently flatten the pastry with the palm of your hand and fold the long ends slightly inward to form a more oval shape.

Repeat the process with the remaining pastry squares, using about half of the filling, and transfer the shaped pastries to the prepared baking tray seam side down.

Creating the Quiche Boats

In a small bowl whisk together the egg yolk and milk to make the egg wash. Brush the pastries all over with the egg wash and sprinkle with sesame seeds.

Using a sharp knife, cut a long slit across the smooth top surface of each pastry. Carefully pull the slit open to create a boat shape.

Divide the remaining chicken filling evenly between the pastries, then gently pour the egg custard into each opening.

Make sure you seal the pastry seams well and check that there are no tears in the dough, otherwise the custard may leak during baking.

Baking the Quiches

Bake the quiches for 20 to 25 minutes, until the puff pastry turns golden and crisp and the filling sets. Once baked, allow the quiches to cool slightly. Sprinkle with chopped coriander before serving.

Why We Love Chicken and Feta Puff Quiches

There is something incredibly satisfying about the combination of flaky puff pastry and a creamy, savoury filling. These Chicken and Feta Puff Quiches deliver exactly that balance. The pastry bakes into crisp golden layers while the egg custard sets into a soft, quiche-like centre packed with chicken, feta and vegetables. The contrast of textures makes every bite feel rich, comforting and full of flavour.

Another reason this recipe is such a favourite is its flexibility. You can easily adapt the filling depending on what you have available. Minced beef works well instead of chicken for a heartier version, or you can swap feta for mozzarella if you prefer a milder, creamier cheese. Small changes like these make it easy to turn this recipe into something slightly different each time while still keeping the same flaky puff pastry base.

If you enjoy baking with puff pastry, there are plenty of other recipes to explore on the site. For more ideas, make sure to check out Mini Cheeseburger Puff Pastry Bites, Mini Cheeseburger Puff Pastry Bites, and Cheesy Beef Puffs. They use the same simple ingredient approach but each brings a different flavour combination and presentation.

Perfect for Any Occasion

These Chicken and Feta Puff Quiches are wonderfully versatile. They taste just as good warm straight from the oven as they do at room temperature, which makes them ideal for brunch spreads, lunchboxes, picnics, or casual gatherings with friends.

They are also great for making ahead. You can prepare them earlier in the day and simply warm them up before serving, making them a practical option when you’re hosting or cooking for a crowd.

If you enjoy puff pastry recipes like this, there are many more to explore on the site. Make sure to check out Cheesy Pepper Olive Twists, Easy Berry Puff Squares, and Mini Sausage Puffs for more easy and creative ways to use puff pastry, whether you’re looking for savoury snacks or sweet treats.

Instagram Tutorial & More Puff Pastry Recipes

Want to see how these puff pastry quiches come together? Watch the quick video tutorial on Instagram and don’t miss out on other puff pastry favourites such as:

• Nutella Banana Bites
• Strawberry Nutella Puffs
• Sticky Pecan Puff Buns
• Green Bean and Mushroom Tart

Happy cooking,
Izabella

Delicious

Chicken and Feta Puff Quiches

Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: Baking Cuisine: European, Modern Courses: Brunch, Dinner, Lunch Recipe Keys: B baking Dairy Mixing Quick Meals

Description

Flaky puff pastry quiches filled with chicken, feta, spinach and cherry tomatoes make a simple but impressive savoury bake. The pastry is shaped into small boats and topped with a light egg custard that sets beautifully in the oven. Each bite is buttery, creamy and packed with flavour. They are perfect for brunch, lunchboxes or casual entertaining. Using cooked or leftover chicken makes the recipe quick and practical. Serve warm or at room temperature with a fresh salad.

Ingredients

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Scale

1/2x 1x 2x 3x

Pastry and Filling

• 340 g puff pastry (12 oz, ready rolled sheet)
• 200 g cooked chicken (7 oz, cubed, rotisserie or leftover chicken works well)
• 100 g feta (just under 1 cup, crumbled)
• 6 cherry tomatoes (halved)
• 1 handful spinach (wilted, well-drained and chopped)

Egg Custard

• 2 eggs
• 80 ml milk (⅓ cup)
• Salt and pepper (to taste)
• 1 tsp dried parsley

Egg Wash

• 1 egg yolk
• 1 tbsp milk

For Garnish

• Sesame seeds
• Chopped coriander

Instructions

1. Preheat the oven to 200°C / 400°F fan and line a baking tray with parchment paper. In a bowl combine the chicken, feta, cherry tomatoes and chopped spinach. Mix gently until evenly combined and set aside. In another bowl whisk together the eggs, milk, salt, pepper and dried parsley to prepare the custard.
2. Roll out the puff pastry into a rectangle measuring about 24 × 36 cm (9½ × 14¼ in). Cut it into 6 equal squares, each approximately 12 × 12 cm (4¾ × 4¾ in). Place one square on the work surface in a diamond position and add about 1 tablespoon of the chicken filling to the centre. This small amount of filling simply helps shape the pastry. Bring two opposite corners together and seal them, then seal the edges on both sides to form an oblong parcel. Gently flatten it with the palm of your hand and fold the long ends slightly inward to create a more oval shape.
3. Repeat with the remaining pastry squares and place them on the prepared baking tray seal side down. In a small bowl mix the egg yolk and milk for the egg wash and brush the pastries all over. Sprinkle with sesame seeds and cut a long slit across the smooth top of each pastry. Gently pull the slit open to create a boat shape.
4. Divide the remaining chicken filling evenly between the pastries and carefully pour in the egg custard. Make sure the pastry seams are well sealed and there are no tears, otherwise the custard may leak during baking. Bake for 20 to 25 minutes until the pastry is golden and crisp and the filling is set. Allow to cool slightly, sprinkle with chopped coriander and serve.

Nutrition Facts

Servings: 6 ServingCalories:452.79kcalTotal Fat:29.9gCholesterol:119.01mgSodium:386.13mgPotassium:206.18mgTotal Carbohydrate:27.81gDietary Fiber: 1.06gSugars: 1.7gProtein:17.68gVitamin A: 73.1IUVitamin C: 2.33mgCalcium: 124.18mgIron: 2.35mgVitamin D: 0.68IUVitamin E: 0.65IUVitamin K: 14.86mcgVitamin B6: 0.27mgVitamin B12: 0.62mcgPhosphorus: 209.22mgMagnesium: 25.16mgZinc: 1.61mg

Note

• Make sure the spinach is well-drained after wilting. Excess moisture can make the filling watery and prevent the custard from setting properly.
• Do not overfill the pastry when shaping the parcels. Adding too much filling at the beginning can cause the pastry to tear and the custard to leak during baking.
• Ensure all pastry seams are well sealed before adding the custard. If there are any small gaps, the egg mixture may seep out while baking.
• Cooked rotisserie chicken or leftover roast chicken works perfectly for this recipe and saves preparation time.
• If the pastry becomes too soft while shaping, place it in the refrigerator for 5 to 10 minutes to firm up before continuing.
• These quiches can be served warm or at room temperature and are ideal for brunch, lunchboxes or casual entertaining.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the quiches in a preheated oven at 160°C (320°F) for 6 to 8 minutes, or until warmed through. This helps keep the pastry crisp.

Keywords: Chicken and feta puff quiches, chicken feta puff pastry, puff pastry quiche, savoury puff pastry recipe, chicken puff pastry brunch, feta puff pastry recipe, chicken puff pastry parcels, easy chicken puff pastry, puff pastry breakfast recipe, chicken feta brunch bake

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