Sun Valley Breakfast Idaho® Potato Quiche | Idaho Potato Commission

Ingredients

• <strong>Crust:</strong>
• 2 Idaho® Russet potatoes, peeled
• 1/2 to 3/4 cups all-purpose flour
• 2 eggs, beaten
• <strong>Filling:</strong>
• 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
• <strong>Custard:</strong>
• 6 eggs
• 2 1/2 cups milk
• <strong>Lemon Hollandaise:</strong>
• 4 egg yolks
• juice of 2 medium lemons, strained
• 1 pound butter, melted and milk solids skimmed from surface
• Salt and pepper
• Tabasco sauce