Easy Chicken Curry and Cheese Quiche Muffins

Easy chicken curry and cheese quiche muffins made with leftover rotisserie chicken, coconut milk, and curry spices. Perfect for meal prep, brunch, or a quick savory snack.

These easy chicken curry quiche muffins are one of my favorite ways to use up leftover rotisserie chicken. They’re savory, creamy, lightly spiced, and perfect for breakfast, brunch, or even a quick lunch. I make these often when I want something homemade but don’t feel like putting in a lot of effort. They’re also great for meal prep and freezer-friendly, which is always a bonus. The combination of curry powder, coconut milk, and cheese gives these little quiches so much flavor, and baking them in muffin form makes them easy to serve and portion.

Why You’ll Like This Recipe

1. Great for using leftovers – Perfect for leftover rotisserie chicken, or any other protein you choose to use
2. Easy and fuss-free – Simple ingredients and straightforward steps.
3. Perfect for meal prep – Make ahead and reheat well.
4. Great for gatherings – Easy to serve for brunch, potlucks, or parties.
5. Customizable – Swap the cheese, spice level, or add veggies you like.

Ingredients and Substitutions

1. Pie crust – Store-bought works perfectly for convenience. Homemade pie dough is great too. Puff pastry can be used for a flakier texture.
2. Chicken – Leftover rotisserie chicken is ideal. You can also use baked or poached chicken breast or thigh meat. You can also use diced ham, turkey, etc.
3. Cheese – Gouda adds great flavor, but cheddar, mozzarella, Colby Jack, or Swiss all work well.
4. Green onions – Can be replaced with finely chopped yellow onion or shallots.
5. Coconut milk – Adds richness and pairs well with curry. You can substitute with half-and-half or whole milk, but the flavor will be less fragrant.
6. Curry powder – Madras curry gives a nice warmth, but any curry blend works. Adjust to taste.
7. Turmeric – Optional but adds color and depth.
8. Chili powder – Optional for heat; reduce or omit if serving kids.

Storage

1. Refrigerator: Store in an airtight container for up to 4 days.
2. Freezer: Freeze fully cooled quiche muffins for up to 2 months.
   Wrap individually for best results.

Reheating

1. Microwave: 30–45 seconds until warm
2. Oven: 325°F for 8–10 minutes
3. From frozen: Thaw overnight in the fridge and then reheat in the oven or microwave until heated through

Frequently Asked Questions

1. Can I make these quiche muffins ahead of time?
   Yes! These are great for meal prep. You can make them a day or two in advance and store them in the refrigerator until ready to serve.
2. Can I freeze chicken curry quiche muffins?
   Yes, they freeze very well. Let them cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw them first before reheating
3. How do I reheat them?
   Reheat in the microwave for 30–45 seconds or in a 325°F oven for about 8–10 minutes until warmed through.
4. Can I make these without a crust?
   Yes. Simply grease the muffin tin well and pour the filling directly in for a crustless version.
5. Can I use leftover curry chicken instead of plain chicken?
   Absolutely. Just reduce the curry powder slightly since the chicken is already seasoned.
6. What other vegetables can I add?
   Bell peppers, spinach, mushrooms, or corn work well. If using vegetables with high moisture, sauté them first to prevent sogginess.
7. Can I make this dairy-free?
   Yes. Use a dairy-free cheese and coconut milk as written. Just make sure your pie crust is also dairy-free.

These chicken curry and cheese quiche muffins are one of those recipes I keep coming back to. They’re easy, flavorful, and perfect for busy days when you still want something homemade. Whether you’re making them for meal prep, brunch, or a quick snack, they’re always a hit—and a great way to give leftover rotisserie chicken new life. If you try these, let me know how you customize them. I’d love to hear your variations!