The Ultimate Dirty Martini Potato Crust Quiche: A Brunch Showstopper

Make a quiche that is everything from typical to up your breakfast game. This Dirty Martini Potato Crust Quiche blends the hearty comfort of a quiche with the traditional savoury flavours of a dirty martini, such as sharp vermouth, briny olives, and a dash of gin. We employ a crispy, golden shredded potato crust in place of a standard pastry crust to hold a rich, cheesy, and opulently flavoured egg filling. It's the ideal focal point for a classy weekend get-together, a holiday breakfast, or anytime you want to spoil yourself with something truly delectable. This recipe is worth the effort, so sharpen your preferred prep knife!

Ingredients
For the Potato Crust:
3 large russet potatoes (about 1.5 lbs), peeled and grated
2 tbsp olive oil or melted butter
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

For the Dirty Martini Filling:
6 large eggs
1 cup heavy cream (or half-and-half for a lighter version)
1 cup shredded Gruyère cheese (or Swiss)
1/2 cup pitted green olives, finely chopped (plus extra for garnish)
2 tbsp olive brine (from the jar)
1 tbsp dry vermouth
1 tsp gin (optional, but authentic!)
4 oz (115g) cream cheese, cut into small cubes
2 tbsp fresh chives, chopped
1/4 tsp black pepper
No added salt (the brine, olives, and Parmesan are plenty salty)

For Garnish:
Lemon zest twists
Whole green olives
Extra chives
Thinly sliced jalapeño (optional, for a kick)

Necessary Utensils (Sharp Blades Recommends!)
9-inch springform pan or deep pie dish
Box grater or food processor with shredding disc
Chef’s Knife (for precise chopping)
Paring Knife (for garnishes)
Large mixing bowls (2)
Whisk
Clean kitchen towel or cheesecloth
Measuring cups and spoons
Mandoline Slicer (for perfectly even potato slices, optional for garnish)

One 9-inch quiche (8 serves) is the yield.
25 minutes for preparation
50 to 60 minutes for cooking
One hour and twenty-five minutes in total

Comprehensive Preparation Guidelines
Get the potato crust ready:
Set the oven temperature to 400°F, or 200°C. Grease your 9-inch pan generously.
Shred the peeled potatoes in a food processor or box grater. Squeeze out as much moisture as you can from the shredded potatoes using a fresh kitchen towel. The secret to a crispy crust is this.
Add the dried potatoes, olive oil, Parmesan cheese, salt, and pepper to a bowl. Make a crust that is approximately 1/4 inch thick by pressing this mixture firmly and evenly into the bottom and up the sides of your prepared pan.
Bake for 20 to 25 minutes, or until the edges are firm and golden brown. Take it out of the oven and lower the temperature to 350°F (175°C).

Prepare the Filling: 
In a large basin, whisk together the eggs and heavy cream until creamy, while the crust bakes.
Add the chopped olives, olive brine, vermouth, shredded Gruyère, and gin (if using).
Add the chopped chives and cream cheese cubes and gently fold. Season with black pepper.

Assemble and Bake: 
Pour the filling straight into the hot potato crust once it has been taken out of the oven. The cubes of cream cheese will be dispersed throughout.
The quiche should be carefully moved to the middle rack of your 350°F oven. Bake for fifty to sixty minutes. When the centre has just set and a knife inserted comes out clean, the quiche is done (a little wobbling is acceptable because it will firm while cooling).
Cover the edges of the crust lightly with sheets of aluminium foil if they are browning too quickly.

Cool and Garnish: 
Before slicing, allow the quiche to cool in the pan on a wire rack for at least fifteen to twenty minutes. This makes it possible for the filling to fully set.
Add fresh chives, entire olives, lemon twists, additional pepper, or jalapeño slices as garnish.

Nutritional Info (Per Slice)
Calories: ~380 kcal
Carbs: 18 g
Protein: 14 g
Fat: 28 g
Fiber: 2 g
Sugar: 3 g
Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Pro Tip from Sharp Blades: 
Eliminating all moisture from the shredded potatoes is the most crucial step in creating the crispiest potato crust quiche without being soggy. Spread them out on a paper towel for five minutes after wringing in a towel, then press once more. This guarantees that your potato crust gourmet brunch quiche will maintain its shape and offer the ideal tactile contrast to the savoury, creamy dirty martini filling. Searching for simple, sophisticated brunch recipes to serve to guests? Your new signature dish is this one!