Quiche Recipe

Classic Quiche with a cornmeal crust is perfect for breakfast, brunch or dinner.

Course Breakfast, Breakfast or Brunch, Lunch

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 631kcal

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.

Preheat the oven to 425 degrees F.
To finish the crust, press the cornmeal mixture into a 10-inch cast iron skillet or pie plate 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, and cheese 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.

Crust- you can substitute homemade or store-bought pie crust if you prefer. (no need to pre-cook pie crust)

Use add-ins you have on hand or to your liking. (we love caramelized onions and Bell peppers)

You can bake in either a cast iron skillet or a ceramic pie plate. Whichever you prefer.