Tomato Basil Quiche with Bone Broth
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Learn how to make this Tomato Basil Quiche with Bone Broth! This simple recipes uses bone broth in an easy quiche with tomatoes and fresh basil, the addition of 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.
Table of Contents
I love making organic quiche at home as it's quiche can be enjoyed for all meals! Breakfast, lunch, or dinner — you can enjoy this Tomato Basil Quiche anytime! I add bone broth into this easy quiche for added protein, amino acids, collagen and more!
If you are new to cooking or baking with bone broth, then welcome! Bone broth is one of my favorite superfood ingredients as it has so many health benefits and so much flavor. Bone broth has protein, collagen, amino acids, nutrients, and it brings so much flavor to dishes.
I'm replacing the traditional milk in this organic quiche with bone broth. You can do this for any quiche recipe and you'll be adding the benefits of this superfood!
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 organic quiche 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!
Ingredients & Health Benefits
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Make sure its cold, right from the fridge as cold butter makes flaky pie crust.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Eggs: Use large eggs. These are the base of this easy quiche and eggs provide omega-3s, protein, and more.
- Beef Broth: I use Kettle and Fire Beef Broth, you can use chicken if you prefer. This provides more protein than traditional milk. Plus, you get collagen, amino acids, and nutrients! Use code MIMIBAKESCOOKIES for 20% off Kettle and Fire! If you don't have bone broth, you can use milk as well.
- Cherry Tomatoes: I use organic cherry tomatoes, which have lycopene, potassium, fiber, and more.
- Basil: I use fresh organic basil which is anti inflammatory.
- Salt and Pepper: You'll need for flavor.
Tools Needed
- Scale: Always use a digital food scale for the best results, especially when making pie crust.
- Stand Mixer: I like to use my stand mixer to make the pie crust, but you can do this by hand as well.
- 9-inch Pie Pan: I use my Lodge Cast Iron Pie Pan here. Always use cast iron or aluminum for the best results. Check out my post The Best Pie Pans to Bake With.
- Parchment Paper: You'll need nontoxic parchment paper in order to par bake the crust, this is essential when making quiche to ensure the crust bakes a little before adding in the filling.
- Pie Weights: You'll need pie weights to parbake the crust. You don't have to buy fancy pie weights, I just have a tub of rice that I use for pie weights. Quinoa or beans also work!
- Rolling Pin: You'll need a rolling pin to roll out the crust.
- Mixing Bowl: You'll need a mixing bowl to mix up the filling.
- Whisk: I use a whisk to mix up the filling, this ensures the egg yolks are completely combined.
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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.
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
- 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!
FAQ's
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.
Of course, feel free to add in veggies you want, like, or just want to use up in the fridge.
You can, but the flavor is not as potent as fresh basil, which is why I prefer fresh! But dried will also work.
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.
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!
Craving More?
Tomato Basil Quiche with Bone Broth
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 Beef Bone Broth
- 1 cup Cherry tomatoes sliced in half
- ¼ cup chopped fresh basil
- fine sea salt and black 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 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.
Notes
Nutrition
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