Tomato Basil Quiche with Bone Broth

Name: Tomato Basil Quiche with Bone Broth
Prep time: 10 min
Cook time: 75 min
Total time: 325 min
Ingredients: 127 grams all purpose flour ((plus extra for rolling)); 113 grams salted butter ((cold)); ¼ cup cold water; 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

Learn how to make this Tomato Basil Quiche with Bone Broth! Take the classic tomato basil quiche up a notch with the addition of flavorful bone broth that's packed with protein!

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, Organic Meatloaf with Bone Broth, Healthy Pumpkin Waffles With Bone Broth, or Easy Bone Broth Rice.

slice of tomato basil quiche with bone broth on plate on a white marble countertop.

A Quick Look At The Recipe

Recipe Name: Tomato Basil Quiche With Bone Broth
Ready In: 5 hours 25 minutes
Makes: 9-inch quiche
Main Ingredients: salted butter, all purpose flour, eggs, bone broth
Flavor Profile: savory with sweet bursts of tomato and fresh basil
Dietary Info: no seed oils
Difficulty: Medium
Why You’ll Love It: bone broth quiche with added protein

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Why You'll Love This Recipe

Classic with a Twist: This Tomato Basil Quiche with Bone Broth takes your classic tomato basil quiche but replaces the milk with bone broth!
Healthy Brunch: The perfect blend of fresh veggies and organic ingredients!
Umami in Every Bite: Juicy tomatoes, fragrant basil, and creamy eggs, all enhanced by the subtle richness of bone broth!
Bone Broth: Organic bone broth adds protein to every bite!
Added Protein: This organic quiche has more added protein than a standard quiche because of the bone broth!

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make a Tomato Basil Quiche with Bone Broth
Tomato Basil Quiche With Bone Broth FAQ’s
Serving Ideas
More Bone Broth Recipes
Tomato Basil Quiche with Bone Broth
The Bake Shop

Ingredients

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.
Beef Broth: I use Kettle and Fire Beef Broth, you can use chicken if you prefer. This provides more protein than traditional milk. 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, but you can also slice roma or heirloom tomatoes as well.

*For a full list of ingredients and measurements, visit the recipe card below.

Baker's 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!

How to Make a Tomato Basil Quiche with Bone Broth

woman chopping butter in small pieces on a wood cutting board in the kitchen counter.

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.

chopped butter, flour, and sugar in a glass mixing bowl on a white marble countertop.

Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.

butter pie crust dough in a glass mixing bowl on a white marble countertop.

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.

pie crust on a piece of plastic wrap on a white marble countertop.

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.

pie crust being rolled out on a white marble countertop.

Preheat the oven to 350°F. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface.

pie crust in a cast iron pie pan on a white marble countertop.

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.

pie crust with fluted edges in a cast iron pie pan on a white marble countertop.

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.

pie crust with parchment paper and pie weights in a cast iron pie pan on a white marble countertop.

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.

par baked pie curst in a cast iron pie pan on a white marble countertop.

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.

eggs and bone broth whisked togehter in a glass mixing bowl on a white marble countertop.

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

eggs, bone broth, tomatoes and basil whisked together in a glass mixing bowl on a white marble countertop.

Add tomatoes and basil to the filling.

raw tomato basil quiche in a cast iron pie pan on a white marble countertop.

Pour the egg mixture into the pie crust.

tomato basil quiche with bone broth in a cast iron pie dish on a white marble countertop.

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

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 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°F 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!

Serving Ideas

Serve alongside Bone Broth Everything Bagels or Homemade Sesame Bagels.
Toast up some Sourdough Discard Whole Wheat Sandwich Bread with Dill Cream Cheese Spread
Enjoy as part of a brunch spread with sweeter recipes like Sourdough Strawberry Pop Tarts, Maple Cinnamon Olive Oil Granola, Sourdough French Toast Sticks, or Homemade Malted Milk Waffles
I love having this as a lunch or dinner with a side salad like Simple Green Salad with Homemade Dressing or Kale Apple Salad with Honey Dijon Dressing

More Bone Broth Recipes

Tropical Bone Broth Protein Smoothie

Bone Broth Everything Bagels

Organic Meatloaf With Bone Broth

Easy Bone Broth Rice

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