Mimi's Organic Eats » Breakfast & Brunch Recipes » Bone Broth Ham & Cheese Quiche

Bone Broth Ham & Cheese Quiche

This Bone Broth Ham & Cheese Quiche is a healthy take on a classic recipe. I love adding bone broth to quiche, in place of milk! This provides more protein and health benefits and adds amazing flavor!

If you love quiche, check out my Broccoli Cheese Quiche, Apple Cheddar Bacon Quiche, or my Cheesy Veggie Quiche.

bone broth ham and cheese quiche
bone broth ham and cheese quiche

Why You'll Love This Recipe

You will love this easy quiche recipe because it’s loaded with protein! In this Bone Broth Ham & Cheese Quiche, I use bone broth in place of traditional milk. I do this often as it adds more protein to quiche and it has all the benefits of bone broth! If you’re wondering about bone broth, check out my article Benefits of Bone Broth & How to Enjoy It.

I use leftover ham from my Savory Mustard Herb Ham add raw cheddar cheese into this quiche and I top it with green onions. If you don't have leftover ham, you can make this Bone Broth Ham & Cheese Quiche anytime with any deli ham as well! But, during the holidays when you have leftover ham, this is an amazing recipe to make!

This simple, healthy, and protein packed breakfast is one you can easily make ahead of time. It’s one of the things I love about quiche is they reheat so well. That makes them easy to make ahead of time and reheat. Just always reheat quiche in an oven or toaster oven, never the microwave (or it will become soggy)!

bone broth ham and cheese quiche
bone broth ham and cheese quiche

Ingredients for Bone Broth Ham & Cheese Quiche

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Savory Mustard Herb Ham (leftovers, or you can use any deli ham)

Organic Valley Grassmilk Raw Cheddar Cheese

Kettle & Fire Bone Broth (Use code MIMIBAKESCOOKIES for 20% off your Kettle & Fire order!)

Organic Green Onions

bone broth ham and cheese quiche
bone broth ham and cheese quiche

How to Make Bone Broth Ham & Cheese Quiche

Step 1

To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.

Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.

Step 2

Preheat the oven to 350°F.

Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.

Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.

Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 10 minutes. The pie dough may puff up, you can push it down with your hands before adding filling.

Step 3

To make the filling: Add the eggs and bone broth and whisk together. Add the ham and cheese and stir to combine. Transfer to the quiche crust and spread evenly.

Using a pastry brush, brush the crust with a little bit of the filling before baking as this will help create that golden brown and shiny crust that is so good!

Step 4

Bake for 45 to 50 minutes, until set.

Top with chopped green onions and add salt and pepper if desired.

bone broth ham and cheese quiche
bone broth ham and cheese quiche

Tips for Bone Broth Ham & Cheese Quiche

• Make sure your butter is cold for the pie crust. If you are new to making pie crust, reference my article All Butter Pie Crust for tons of tips and ticks on making the best buttery and flaky crust!

• If you don't have bone broth, you can use beef broth, chicken broth, vegetable broth or even milk in its place. Totally up to you!

• Par baking the crust is super important for quiche, as it prevents a soggy bottom. You can use many different things to parbake a pie crust, even if you don’t have pie weights. I use rice as my pie weights, but you can also use beans or quinoa!

• Another tip for preventing soggy bottoms on pie is make sure you are using either a cast iron pie pan or an aluminum pie pan. Stay away from ceramic and glass, as these two types of pie pans do not bake crust well! My favorite pie pans for pie are the Lodge Cast Iron Pie Pan or the USA Pan Aluminum Pie Pan. Trust me, the investment will be totally worth it!

• Make sure your quiche is done before removing from the oven. You want to make sure that it is set in the middle. Don’t be afraid to bake for a few extra minutes if need be, as everyone’s over is a little different.

• I don’t add salt and pepper into this quiche, as the ham is already salty. I usually don’t add salt and pepper into quiche, as I prefer to add it on top if need be. It’s similar to cooking eggs, as I don’t add salt and pepper into my eggs when they cook, but instead I add on top. This allows people to add as much or as little as they want.

• Make sure when reheating quiche to always use an oven or toaster oven. Never use a microwave! The microwave will heat your quiche very poorly, as it will make the crust incredibly soggy and taste really bad. But, reheating in an oven or toaster oven makes quiche taste just like the day you baked it!

bone broth ham and cheese quiche

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

bone broth ham and cheese quiche

Bone Broth Ham & Cheese Quiche

Recipe by MimiDifficulty: Intermediate
Makes

5

servings

Use up leftover ham in this healthy Bone Broth Ham & Cheese Quiche! Using bone broth gives quiche more protein and added health benefits!

Ingredients

  • Crust
  • 127 grams (1 cup) organic all purpose flour, plus extra for rolling

  • 1/2 cup (113 grams) organic salted butter, cold

  • 1/4 cup cold water

  • Filling
  • 4 organic large eggs

  • 1/2 cup Kettle and Fire Chicken Bone Broth

  • 1 cup chopped organic Savory Mustard Herb Ham

  • 1/2 cup grated organic cheddar cheese

  • Organic green onions, for topping

  • fine sea salt and black pepper to taste

Directions

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
  • Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
  • Turn mixer on low and slowly start to incorporate all the ingredients. Gradually turn mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop mixer.
  • Using your hands, form the dough into a disk and place in plastic wrap. Chill in the fridge for at least 4 hours or overnight.
  • Preheat the oven to 350°F.
  • Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
  • Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
  • Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 10 minutes. The pie dough may puff up, you can push it down with your hands before adding filling.
  • To make the filling: Add the eggs and bone broth and whisk together. Add the ham and cheese and stir to combine. Transfer to the quiche crust and spread evenly.
  • Using a pastry brush, brush the crust with a little bit of the filling before baking as this will help create that golden brown and shiny crust that is so good!
  • Bake for 45 to 50 minutes, until set.
  • Top with chopped green onions and add salt and pepper if desired.
  • Store in the fridge for up to 5 days.

Recipe Video

YouTube video

Notes

  •  High Altitude – Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 10 minutes. Once filled, bake for 35 to 40 minutes, until set.

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