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 zip-style bag and refrigerate for 1-2 hours.
Quiche
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.