Sun Valley Breakfast Idaho® Potato Quiche | Idaho Potato Commission

Sun Valley Breakfast Idaho® Potato Quiche | Idaho Potato Commission

idahopotato.com

Crust: Take the peeled potatoes and put them into boiling water for 10 minutes. Remove from water and let cool until able to handle. Using a box grater, coarsely grate the potatoes; finish letting...

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  • Pie dish
  • Rolling pin
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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
  • pepper
  • <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
  • Tabasco sauce

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