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Quiche with heirloom tomato slices in cast iron skillet.
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Quiche Recipe

Easy to make Quiche with a cornmeal crust baked in a cast iron skillet.
Course Breakfast, Breakfast or Brunch, Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
1 hour
Total Time 2 hours 20 minutes
Servings 8 people
Calories 631kcal
Author Jessica Robinson

Ingredients

Quiche Crust

  • 1 ½ cups all-purpose flour
  • 1 ½ cups yellow cornmeal
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar
  • ⅔ cup lard
  • 4 tablespoons unsalted butter, cold
  • 5 to 6 tablespoons ice water

Quiche

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 2 teaspoons honey
  • salt and black pepper to taste
  • 1 ½ 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

Instructions

Quiche Crust

  • 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.

Nutrition

Calories: 631kcal | Carbohydrates: 55g | Protein: 20g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 201mg | Sodium: 770mg | Potassium: 863mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3485IU | Vitamin C: 36.2mg | Calcium: 215mg | Iron: 3.5mg