About the Recipe
Great meal for Easter!
Ingredients
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
Preparation
Directions
Preheat oven to 375°F. Place pie crust on a baking sheet.
Melt butter in a large skillet over medium.
Add chard and leek; cook, stirring occasionally, until mixture is tender, 6 to 8 minutes. Remove from heat. Let cool for 5 minutes.
Whisk eggs, buttermilk, salt, and pepper in a large bowl. Add cooled leek mixture, cheese, and ham; fold until combined.
Pour into piecrust.
Bake until center of quiche is just set, 40 to 45 minutes. Remove from oven.
Let cool for 10 to 15 minutes before slicing.