Ham and Leek Quiche


  • 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


  • Step 1: 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.

  • Step 2: Whisk eggs, buttermilk, salt, and pepper in a large bowl. Add cooled leek mixture, cheese, and ham; fold until combined. Pour into piecrust.

  • Step 3: Bake until center of quiche is just set, 40 to 45 minutes. Remove from oven. Let cool for 10 to 15 minutes before slicing.