Tomato Quiche
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Farmer’s Quiche with Heirloom Tomatoes

With a cornmeal crust on the bottom and a layer of heirloom tomatoes on top, this might be your new favorite egg dish.
Prep Time10 mins
Cook Time1 hr 15 mins
Resting time20 mins
Total Time1 hr 25 mins
Course: Main
Keyword: tomato quiche recipe
Servings: 8
Calories: 504kcal
Author: Jessica Robinson


  • 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.


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