Ham and Leek Quiche

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. 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.