Ingredients 1 9-in. frozen deep-dish piecrust shell 2 tablespoons unsalted butter 2 cups packed sliced Swiss chard leaves (from a 5-oz.bunch), tough ribs removed 1 medium leek, white and pale green parts sliced (1 cup) 4 large eggs 1 ⅓ cups whole buttermilk ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces Gruyère cheese, shredded (about 1 cup) ⅔ cup chopped leftover or deli ham Directions Step 1: Preheat oven to 375°F. Place pie crust on a baking sheet.