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Ham and Leek Quiche

Prep Time:

10-15 Minutes

Cook Time:

60 Minutes


8 Servings

Type of Dish:

Main Dish

About the Recipe

Great meal for Easter!



  • 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



  1. Preheat oven to 375°F. Place pie crust on a baking sheet.

  2. Melt butter in a large skillet over medium.

  3. Add chard and leek; cook, stirring occasionally, until mixture is tender, 6 to 8 minutes. Remove from heat. Let cool for 5 minutes.

  4. Whisk eggs, buttermilk, salt, and pepper in a large bowl. Add cooled leek mixture, cheese, and ham; fold until combined.

  5. Pour into piecrust.

  6. Bake until center of quiche is just set, 40 to 45 minutes. Remove from oven.

  7. Let cool for 10 to 15 minutes before slicing.

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