Potato Crusted Quiche with Ham, Leeks, Potatoes and Fontina Cheese | Idaho Potato Commission

Ingredients

• Crust:
• 2 Idaho® russet potatoes, peeled
• 1/2-3/4 cups all-purpose flour
• 2 eggs, beaten
• Filling:
• 3 ounces Black Forest Ham, diced
• 1 Idaho® russet potato, peeled and diced
• 1 small leek, greens removed and discarded, washed and diced
• 2 ounces Fontina Cheese, shredded
• 3 sprigs fresh thyme
• Salt and pepper to taste
• Custard:
• 6 eggs
• 2 1/2 cups milk
• Lemon Hollandaise:
• 4 egg yolks
• juice of 2 medium lemons, strained
• 1 pound butter, melted and milk solids skimmed from surface
• Salt and pepper
• Tabasco