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.
Used with permission from A Farmgirl's Table by Jessica Robinson, Gibbs Smith, 2017.