Potato Crusted Quiche with Ham, Leeks, Potatoes and Fontina Cheese


  • 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
  • Salt and pepper to taste
  • 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


  1. Take the peeled potatoes and put them into boiling water for 10 minutes. Remove from water and let cool until able to handle.
  2. Using a box grater, coarsely grate the potatoes; finish letting cool completely.
  3. In a mixing bowl, combine the potatoes and the beaten eggs, and gradually add in enough flour to bring everything together. Season with salt and pepper.
  4. Grease a 9-inch pie pan, preferably a deep one.
  5. Press the potato mixture into the bottom of the pan and up the sides, making sure not to get it to thick, a thin covering.
  6. Bake the crust in a 350°F oven for 12-13 minutes or until crust begins to brown. Remove from oven and let cool. Set aside.
  1. Take the diced russet potato and drop into boiling water. Cook until just fork tender but not yet falling apart. Drain and spread onto a baking sheet and let cool.
  2. In a saute pan, heat 1 tablespoon of butter. Add the leeks and cook over medium heat until softened, about 5 minutes.
  3. Add the ham and continue to cook for another 5 minutes.
  4. Add the potatoes and cook until potatoes are browned evenly.
  5. Stir in the thyme and season with salt and pepper.
  6. Add mixture to pre-baked potato crust, about half full. Top with shredded cheese.
  1. Beat together the eggs, milk and season with a pinch of salt and pepper.
  2. Pour into the filled crust, about 1/4 inch below the top of the pan.
  3. Lemon Hollandaise:
  4. Fill a pot with 3 cups of water and put onto stovetop and bring to a simmer. Turn off heat.
  5. Meanwhile, in a mixing bowl that will fit over the pot of water, combine the egg yolks, a pinch of salt and 1 tablespoon of lemon juice. Whisk ingredients together until pale and slightly thickened.
  6. Put bowl over hot water and continue to whisk until yolks are able to coat the back of a spoon.
  7. Begin adding in your melted butter a little at a time, whisking the entire time. If butter is added to quickly, sauce will not emulsify. Thin sause with warm water if it becomes too thick.
  8. Once all of the butter is added in, season to taste with salt, pepper, Tabasco and lemon juice. Hold over hot water for up to 30 minutes.
  9. **Bake the quiche in a 300°F oven for 30-35 minutes or until the quiche is set and a toothpick instered into the middle comes out dry. Remove from oven and let sit at room temperature for 10 minutes. Cut quiche into desired serving sizes and top with Lemon Hollandaise sauce**
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Chris Hodapp
Sun Valley Company
Sun Valley, ID

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