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Sun Valley Breakfast Idaho Potato Quiche

Serves12
IngredientsPotatoes, Eggs, Dairy, Meat
Day PartBreakfast
Cuisine TypeAmerican
Sun Valley Breakfast Idaho Potato Quiche

Source: Chef Chris Hodapp, Sun Valley Company, Sun Valley, ID

An eggs-traordinary spin on a light and fluffy favorite for breakfast, brunch, and lunch, featuring a famous Idaho® Potato crust.

Ingredients

Crust:
2 Idaho® Russet potatoes, peeled
1/2 to 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 sauce

Steps

Crust:

  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 to not get it too thick--make it a thin covering.
  6. Bake the crust in a 350 degree F oven for 12 to 13 minutes or until the crust begins to brown. Remove from oven and let cool. Set aside.

Filling:

  1. Take the diced russet potato and drop into the boiling water. Cook just until 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 the shredded cheese.

Custard:

  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. Bake the quiche in a 300 degree F oven for 30 to 35 minutes or until the quiche is set and a toothpick inserted 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 (recipe to follow)

Lemon Hollandaise:

  1. Fill a pot with 3 cups of water and bring to a simmer. Turn off heat.
  2. 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.
  3. Put bowl over hot water and continue to whisk until yolks are able to coat the back of a spoon.
  4. Begin adding in your melted butter a little at a time, whisking the entier time. If butter is added too quickly, sauce will not emulsify. Thin sauce with warm water if it becomes too thick.

Once all of butter is added in, season to taste with salt, pepper, Tabasco sauce, and lemon juice. Hold over hot water for up to 30 minutes.

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