On our farm, it always seemed there wasn’t enough time in the day. My mom would make homemade quiche often, because it was quick and used ingredients we had on hand. This quiche was beautiful in one of the vintage pie dishes she had collected over the years.
- 1 medium onion, sliced
- 2 heirloom tomatoes, sliced
- 1 1/2 cups fresh spinach
- 4 slices cooked bacon, chopped
- 3 to 4 slices honey ham, chopped
- 1 cup cheddar, grated
- 1 cup whole milk
- 1 cup heavy cream
- 5 large eggs
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2/3 cup lard
- 4 tablespoons unsalted butter, cold
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 5 to 6 tablespoons ice water
- To make the cornmeal crust, place the flour, cornmeal, salt and sugar into a bowl. Stir to combine. Cut in the lard and cold butter using a pastry cutter or two forks. Add the water, a little at a time until the crust holds together when squeezed in your hand. Place the crust into a large zip-style bag and refrigerate for 1 to 2 hours.
- Melt 2 tablespoons butter in a sauté pan over low to medium heat. Add the onion to the pan, stirring occasionally with a wooden spoon. Cook over low to medium heat for about 15 minutes. Add 2 teaspoons or so of honey and sprinkle with salt and pepper to taste. Once cooked, turn off heat and set aside.
- Press the cornmeal crust into a 10-inch cast-iron skillet with your hands. Gently poke holes in the bottom with a fork. Bake in a preheated 425 degree F oven for 12 minutes. Let cool for 10 minutes.
- Place the spinach, bacon, ham, cheese and caramelized onion into the cornmeal crust. Set aside.
- In a large measuring cup, measure the milk and cream. Add the eggs, salt, pepper and garlic powder and beat well with a fork. Pour the mixture filling. Gently place the heirloom tomato slices in a circular pattern on the top of the quiche.
- Place the quiche in a preheated 375 degree F oven for about 60 minutes or until the eggs are set and the top is golden brown. Let cool for 15–20 minutes before slicing.