Ham and cheese get the quiche treatment in this easy recipe.
Starting with a store-bought frozen pie shell makes this recipe extra quick and easy to pull off.
Serve with a side salad or roasted asparagus spears.
Photo: Jennifer Causey
This recipe was developed by Jasmine Smith.
Melt butter in a large skillet over medium.
Add chard and leek; cook, stirring occasionally, until mixture is tender, 6 to 8 minutes.
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.
Bake until center of quiche is just set, 40 to 45 minutes.
Let cool for 10 to 15 minutes before slicing.
2,000 calories a day is used for general nutrition advice.
