Recipes Breakfast & Brunch Egg Dishes Quiche Loaded Baked Potato Crust Quiche 5.0 (1) 1 Review A crisp smashed Yukon Gold potato crust replaces pastry in this quiche inspired by a steakhouse loaded baked potato. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Published on August 24, 2026 Save Rate PRINT Share Close Credit: Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Abby Armstrong Active Time: 45 mins Total Time: 3 hrs 10 mins Servings: 8 Jump to recipe The smashed potato crust bakes up with crisp, golden edges while remaining buttery and tender inside, creating a sturdy base without pastry.Brushing the crust with rendered bacon fat adds savory flavor and encourages even browning before the filling is added.Pulling the quiche from the oven when the center still has a slight jiggle produces a smooth, creamy custard that slices cleanly after resting. Loaded baked potatoes and quiche have more in common than you might expect. Both rely on a soft interior surrounded by crisp, golden edges and plenty of toppings. This recipe combines those qualities by replacing traditional pastry with a smashed Yukon Gold potato crust that bakes until firm enough to support a silky egg custard filled with sharp cheddar, bacon, and fresh scallions. Baby Yukon Gold potatoes are the key to the crust. Their naturally creamy texture lets them mash into an even layer that holds together beautifully after baking. Brushing the potatoes with rendered bacon fat before they go into the oven helps the edges brown deeply while reinforcing the recipe’s loaded baked potato flavor from the very first bite. Although the finished quiche looks impressive enough for a weekend brunch, most of the work is hands-off. Boil the potatoes, crisp the bacon, shape the crust, and let the oven do the rest. After a short cooling period, garnish each slice with sour cream, extra cheddar, scallions, chives, and freshly ground black pepper for a presentation that delivers everything people love about a loaded baked potato in every forkful. Why baby Yukon golds? Baby Yukon Gold potatoes are ideal because their naturally buttery flesh mashes smoothly while retaining enough starch to hold the crust together. Boiling them until fork-tender makes it easy to press them into an even layer, and draining them thoroughly prevents excess moisture from softening the crust as it bakes. A measuring cup with a flat bottom helps create uniform thickness for even browning. Notes from the Food & Wine Test Kitchen Drain the potatoes thoroughly after boiling so excess water doesn’t prevent the crust from crisping.Shred cheddar from a block for smoother melting and fuller flavor than pre-shredded cheese.Let the quiche rest for about 20 minutes before slicing so the custard finishes setting and portions hold their shape. This recipe was developed by Marianne Williams; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings 1 1/2 pounds baby Yukon Gold potatoes, scrubbed 2 tablespoons plus 2 1/2 teaspoon kosher salt, divided 1 pound thick-cut bacon, chopped (about 3 cups) 8 large eggs 1/2 cup half-and-half 1/4 cup sour cream, plus more for serving 1 teaspoon onion powder 3/4 teaspoon garlic powder 1/2 teaspoon black pepper, plus more for garnish 1/4 cup sliced scallions, plus more for garnish 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided, plus more for serving Chopped fresh chives Directions Preheat oven to 400°F. Wrap outside of a 9-inch springform pan with aluminum foil. Bring potatoes, 2 tablespoons salt, and enough water to cover by 1 inch in a medium saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are very fork-tender, about 25 minutes. Drain well. While potatoes cook, place bacon in a large skillet and heat over medium. Cook, stirring occasionally, until crisp and fat has rendered, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon drippings; discard remaining drippings or reserve for another use. Brush bottom and sides of prepared springform pan with 1 tablespoon of the reserved bacon drippings. Place drained potatoes in an even layer in pan; using a flat-bottomed measuring cup, smash potatoes firmly into bottom and about 2 to 2 1/2 inches up sides of pan. The crust should be about 1/4 inch thick on bottom and sides. Use a small offset spatula to smooth and patch any holes or thin spots. Brush potato crust evenly with remaining 1 tablespoon bacon drippings; sprinkle evenly with 1 teaspoon salt. Bake until potato crust is lightly golden and crisp around the edges, 35 to 40 minutes. Let cool slightly while preparing filling. Whisk together eggs, half-and-half, sour cream, onion powder, garlic powder, pepper, and remaining 1 1/2 teaspoons salt in a large bowl until smooth and frothy, about 30 seconds. Stir in scallions. Sprinkle 1 cup cheese evenly over warm potato crust. Sprinkle half (about 3/4 cup) of the cooked bacon evenly over cheese. Carefully pour egg mixture into crust. Sprinkle remaining 1/2 cup cheese and 1/2 cup bacon evenly over top. Reserve remaining bacon for serving (about 1/4 cup). Bake until filling is just set with a slight jiggle in center and an instant-read thermometer inserted into center registers 160°F, 45 to 50 minutes. Let cool on a wire rack until slightly cooled, about 20 minutes. Remove sides of springform pan. Dollop with sour cream, and garnish with shredded cheddar cheese, remaining cooked bacon, sliced scallions, chopped chives, and black pepper. Slice and serve. Make ahead The potato crust can be baked up to one day ahead; cool completely, cover, refrigerate, then fill and bake just before serving. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.