Mimi's Organic Eats » Breakfast & Brunch Recipes » Tomato Basil Quiche with Bone Broth

Tomato Basil Quiche with Bone Broth

Learn how to make easy quiche with bone broth! This simple recipes uses bone broth in a classic quiche with tomatoes and fresh basil, the bone broth adds more protein and nutrients! 

If you’re looking for more bone broth recipes, be sure to try out some of my other favorites like Bone Broth Bloody Mary Mix, Bone Broth Ham & Cheese Quiche, or Bone Broth Everything Bagels

tomato basil quiche with bone broth

Why You'll Love This Recipe

Classic with a Twist: Try this twist on a classic quiche! This Tomato Basil Quiche with Bone Broth takes your classic tomato basil quiche but replaces the milk with bone broth! Bone broth adds a host of health benefits that milk doesn’t, so it’s a delicious and healthy take on a classic!

Health Benefits: This Tomato Basil Quiche with Bone Broth has more health benefits than a standard quiche because of the bone broth! More protein, collagen, immune system booster, better sleep and more are just a few benefits of bone broth. Read my article, Benefits of Bone Broth and How to Enjoy It for more. 

More Flavor: This Tomato Basil Quiche with Bone Broth has even more flavor than a traditional quiche with milk! That’s because bone broth is simmered with spices for a delicious flavor that only adds to quiche! It adds spices and saltiness which makes this easy quiche with bone broth more flavorful with less work. And we all know that’s my favorite! 

tomato basil quiche with bone broth

Ingredients for Tomato Basil Quiche with Bone Broth 

Organic Valley Salted Butter

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

Organic Valley Large Eggs

Kettle & Fire Organic Beef Broth (use code MIMIBAKESCOOKIES for 20% off!)

Organic Cherry Tomatoes

Organic Fresh Basil

tomato basil quiche with bone broth

Tools Needed 

Digital Food Scale

Stand Mixer

9-inch Pie Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Pie Weights (or rice!)

Rolling Pin

Mixing Bowl

Whisk

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tomato basil quiche with bone broth

How to Tomato Basil Quiche with Bone Broth

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.

Step 3

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 4

To make the filling: Add the eggs and bone broth and whisk together. Add tomatoes and basil to the filling. 

Step 5

Bake for 45 to 50 minutes, until set. Top with salt and pepper. 

Tips for Easy Quiche with Bone Broth 

• Make sure your butter is cold, that creates the best flaky pie crust! For more tips on how to make the best pie crust, read my article All Butter Pie Crust for an in depth explanation and tips if you are new to pie crust. 

• I use Kettle & Fire Beef Bone Broth in this recipe, but you can use chicken if you prefer! Make sure to use code MIMIBAKESCOOKIES for 20% off your order at Kettle & Fire

• I use cherry tomatoes here, but feel free to use grape or even regular Roma tomatoes if you prefer. Any of them would be delicious! 

tomato basil quiche with bone broth

FAQ's

What if I don’t have bone broth? 

You can use milk or vegetable or chicken stock in its place. Using milk will provide more protein but you won’t have the same flavor. Using vegetable or chicken stock will yield a more similar flavor but way less protein then bone broth and even less than milk.

Can I use other veggies? 

Of course, feel free to add in veggies you want, like, or just want to use up in the fridge. 

Can I use dried basil? 

You can, but the flavor is not as potent as fresh basil, which is why I prefer fresh! But dried will also work. 

How do you store homemade quiche?

Homemade quiche js best stored in the fridge. You should store it wrapped, whether it’s in a Tupperware or foil, just so the egg doesn’t dry out. 

How do you reheat homemade quiche? 

Always reheat quiche in the oven, toaster oven or air fryer, never use the microwave! Quiche is just a savory pie, so the same rules apply. Reheating in the oven, toaster oven or microwave will allow you to heat evenly and crisp the crust up so it’s actually delicious! Heat at 350 for about 5 to 10 minutes until it’s warm and the crust is crisp. If you microwave, you’ll just get an incredibly soggy and gross crust! 

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.

tomato basil quiche with bone broth

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tomato basil quiche with bone broth

Tomato Basil Quiche with Bone Broth

Mimi Council
Whether served for brunch, lunch, or dinner, my Tomato Basil Quiche with bone broth will satisfy your taste buds and nourish your body with every delicious forkful. This easy quiche with bone broth will sure become a favorite in your house!
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Makes 4 servings
Calories 392 kcal

Ingredients
 
 

Crust

Filling

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 tomatoes and basil to the filling.
  • Bake for 45 to 50 minutes, until set.
  • Top with salt and pepper.
  • Store in the fridge for up to 5 days.

Video

YouTube video

Notes

High Altitude — Bake at 350°F for 35 to 40 minutes, until set.

Nutrition

Calories: 392kcalCarbohydrates: 26gProtein: 11gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 224mgSodium: 261mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 1205IUVitamin C: 9mgCalcium: 43mgIron: 3mg
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