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Leek Quiche

This is an old family recipe that my mom used to make for us growing up.  
It's really easy to make and looks beautiful like you worked really hard making it!
It's been a favorite of my husband's during the #stayathome order in California.
Sometimes I like to serve this for lunch and steam fresh asparagus with it.



2 eggs

1 ½ cups milk (use whole milk for a richer taste but 2% is great too)

2 cups shredded swiss cheese (can be purchased ahead of time and frozen for future use)

1 packet Knorr brand leek soup mix

1 pie crust or quiche crust* 

OPTIONAL: Bacon, Spinach or any other additional items that sound good to you.

*PRO TIP: Use refrigerated, pre-made Pillsbury or Mrs. Smith's brand pie crust which does not need to be baked before filling



  • Preheat your oven to 425°
  • Beat together eggs & milk
  • Add cheese & soup mix and stir thoroughly
  • Add any other optional items and stir
  • Pour mixture into pie shell
  • Bake at 425° for 15 minutes
  • Bake at 300° for 30 minutes
  • Let cool slightly before serving
  • ENJOY!