Bone Broth Ham and Cheese Quiche
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This Bone Broth Ham and 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 organic quiche as much as I do, check out my Broccoli Cheese Quiche, Tomato Basil Quiche with Bone Broth, or my Cheesy Veggie Quiche.
Table of Contents
What is quiche?
Quiche is basically a baked egg pie! It starts with a buttery, flaky pie crust (the same one you'd use for traditional apple pie). The pie crust is filled with a mixture of eggs and milk that bake up like scrambled eggs inside the pie crust. Additions usually include spices, veggies, and protein. When making organic quiche, you always need to parbake the pie crust, because eggs are a liquid. So, you need to partially bake the crust before adding in the filling to ensure the pie crust stays up right in the oven and doesn't fall into the middle of the liquid filling.
If you are new to quiche, welcome! I love making quiche for an easy breakfast recipe as it's loaded with protein and it's a complete meal as I often add in veggies too! Quiche is also a great breakfast recipe to make ahead of time because you can easily reheat it in the air fryer or oven and it tastes just like it was just baked. This is one of the many reasons I love making organic quiche for brunches.
Why You'll Love This Recipe
Bone Broth Health Benefits: You will love this breakfast recipe because it’s loaded with protein! In this Bone Broth Ham and 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.
Uses Leftovers: I use leftover ham from my Savory Mustard Herb Ham add raw cheddar cheese into this organic quiche and I top it with green onions. If you don't have leftover ham, you can make this breakfast recipe anytime with any deli ham as well! But, during the holidays when you have leftover ham, this is an amazing recipe to make!
Make Ahead: 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 organic 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)!
Ingredients
- Butter: I use Organic Valley Salted Butter, but you can use your favorite. Always make sure your butter is cold, as cold butter will create the best flaky pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Ham: I use leftover ham from my Savory Mustard Herb Ham recipe, but you can use any leftover ham or even deli ham as well.
- Cheddar Cheese: I use Organic Valley Raw Cheddar Cheese and grate it.
- Bone Broth: I use Kettle and Fire Bone Broth, you can use chicken or beef. Bone broth adds protein, collagen, and amino acids to this organic quiche!
- Green Onions: I top this with green onions (also known as scallions).
- Salt and Pepper: You'll want to add salt and pepper when serving, just like you'd salt and pepper your eggs.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- 9-inch Pie Pan: I use my Lodge Cast Iron Pie Pan. Check out my post The Best Pie Pans to Bake With.
- Parchment Paper: You'll need nontoxic parchment paper to parbake the crust.
- Pie Weights: You'll need pie weights to parbake the crust. These do not have to be fancy pie weights. I just simply use rice! You can also use quinoa or beans too.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
- Whisk: You'll need a whisk to mix up the filling.
- Pastry Brush: I use a silicone pastry brush to brush the crust so it gets golden brown.
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Step by Step Instructions
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 ¼-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.
Baker's Tips
- 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.
FAQ's
Yes, feel free to use turkey if you prefer!
Yes, quiche is a great make ahead meal. You can make it the day before. Just be sure to store it in the fridge.
Quiche is just a savory pie, so it has that buttery and flaky pie crust that is so good. So, quiche needs to be reheated in the oven (or toaster over). You can use a warm setting or 350°F for about 5 to 10 minutes. Never reheat quiche in the microwave as the crust will become incredibly soggy.
Craving More?
Bone Broth Ham and Cheese Quiche
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 4 large eggs
- ½ cup Kettle and Fire Chicken Bone Broth
- 1 cup chopped ham
- ½ cup grated cheddar cheese
- green onions (for topping)
- salt and pepper to taste
Instructions
- 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 ¼-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.
Notes
Nutrition
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