Spinach Quiche Recipe is perfect for your next breakfast or brunch gathering. This quiche crust is a cornmeal crust and bakes beautifully in cast iron. You can also make this into a crustless quiche.
On our farm, it always seemed like there wasn’t enough time in the day. My mom would often make homemade quiche, because it was quick and used ingredients we had on hand. The quiche was beautiful in one of the vintage pie dishes she had collected over the years. But I love to make my quiche in a cast iron two-handle skillet. And, if you love the quiche baked in cast iron you’re gonna love a homemade Peach pie, Apple Pie, or Blueberry Pie baked in cast iron. The two-handle Lodge Cast Iron pan is the best!
We always plant a large vegetable garden and try to plant a wide variety of heirloom tomatoes. I love the unique taste each different tomato brings and the colors are incredible too! We love adding slices of heirloom tomatoes to Buttermilk Fried Chicken sandwiches and Best Marinade for Chicken. And cut them up and add on top of your Chicken Fajitas. Now, doesn’t that sound delicious?!
Can I make a quiche ahead of time?
To save time, make the crust ahead of time and refrigerate overnight. Then just assemble the quiche when you are ready to bake it.
How to make the best quiche:
1. Use fresh ingredients. Make this a vegetarian quiche by just adding vegetables.
2. In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk. Pour the mixture into the crust.
3. Bake for 60 minutes, until the eggs are set and the top is golden brown. Let cool for 15 to 20 minutes before slicing.
What is the difference between a crustless quiche and a frittata?
Quiche has a custard filling, using cream or milk as the liquid. A frittata is a thick omelet, cooked on the stove top and finished in the oven to finish cooking. A frittata has little to no cream or milk.
•Everyone’s oven is different. Use an oven thermometer to properly measure the temperature.
•Crack eggs into a glass measuring cup, THEN pour them into your mixing bowl. If you get a bad egg, it will be easier to get rid of it using this method.
• Keep tomatoes on the counter, NOT in the refrigerator. The refrigerator ruins the flavors of tomatoes.
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- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 2/3 cup lard
- 4 tablespoons unsalted butter, cold
- 5 to 6 tablespoons ice water
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium onion, sliced
- 2 teaspoons honey
- salt and black pepper to taste
- 1 1/2 cups fresh spinach
- 4 slices cooked bacon, chopped
- 4 slices honey ham, chopped
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- 5 large eggs
- 1 teaspoon garlic powder
- 2 to 3 heirloom tomatoes, sliced
- Combine the flour, cornmeal, salt, and sugar in a medium bowl. Stir to combine. Cut in the lard and butter using a pastry cutter or two forks. Add the water, 1 tablespoon at a time, until the crust holds together when squeezed in your hand.
- Transfer the crust to a large Ziploc bag and refrigerate for 1-2 hours.
- Heat the oil and butter in a saute 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 15 to 20 minutes. Add the honey and season with salt and pepper. Turn the heat off and set aside.
- Preheat the oven to 425 degrees F.
- To finish the crust, press the cornmeal mixture into a 10-inch cast iron skillet with your hands. Gently poke holes in the bottom with a fork. Bake for 12 to 14 minutes. Let cool for 10 minutes.
- Reduce the the oven temperature to 375 degrees F.
- To finish the filling, place the spinach, bacon, ham, cheese, and caramelized onions into the crust. Set aside.
- In a large glass measuring cup, combine the milk and cream. Add the eggs, salt, pepper, and garlic powder and beat well with a fork or small whisk. Pour the mixture into the crust. Gently place the tomato slices in a circular pattern on the top of the quiche.
- Bake for 60 minutes, until the eggs are set and the top is golden brown. Let cool for 15 to 20 minutes before slicing.
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