Dirty Martini Potato Crust Quiche Recipe

This quiche is a playful mash-up of a Dirty Martini and a classic custardy quiche, presenting those classic bar-cart flavors in a form you can slice, share, and serve to a crowd. The filling layers the salty, savory notes of the cocktail with gin-and-vermouth–soaked pimientos and Castelvetrano olives plus a splash of briny olive juice, all baked inside a crisp hash brown crust. Every bite gives you a little of that Dirty Martini edge, grounded by the comfort of a classic brunch staple.

The “dirty” olive brine flavor is the backbone of this quiche, running through the rich, silky custard. The crust starts with frozen shredded hash browns that bake into a golden, crunchy shell sturdy enough to hold a lush filling of eggs, cream, and cheese. Using frozen hash browns skips the fuss of boiling and peeling potatoes while still delivering deep potato flavor and satisfying crunch. The potatoes are tossed with nutty Parmesan cheese, melted butter, salt, and pepper to create a savory base that stands up to the bold filling. Mild, buttery Fontina melts seamlessly into the custard, while Gorgonzola Dolce — a softer, sweeter style of Gorgonzola — adds gentle tang and complexity without overwhelming the other flavors. Gin-and-vermouth–marinated olives and pimientos punctuate each slice with pockets of briny, botanical intensity.

Make no mistake, this is a rich quiche. To balance that decadence, it’s served with a simple green salad tossed in a zippy gin-vermouth vinaigrette. Think of it as sophisticated enough for a dinner party but playful and unfussy enough for a laid-back weekend brunch.

What is Gorgonzola Dolce?

Gorgonzola Dolce is a soft, creamy Italian blue cheese traditionally made from pasteurized cow milk in northern Italy. It has a thin, fragile rind and a pale, buttery interior streaked with greenish-blue veins. Its flavor is gentle and lightly sweet, with subtle mushroomy notes from the blue mold. A shorter aging period makes it milder, less sharp, and far creamier than firmer, more pungent styles of Gorgonzola. 

What to serve with this quiche

Along with the side salad, offer the extra marinated olives at the table and use the remaining gin-and-vermouth mixture to make Dirty Martinis. To balance the quiche’s richness and the buttery notes from the Gorgonzola Dolce, serve it with roasted vegetables such as asparagus or broccolini. For a fuller meal, pair it with roasted baby potatoes or creamy white beans. Since the quiche can be eaten warm or at room temperature, it holds beautifully for brunch, a leisurely lunch, or an evening gathering.

Notes from the Food & Wine Test Kitchen

• Use an instant-read thermometer to check the doneness of the filling. The filling temperature should be 170℉. 
• Swap out the cream for half-and-half if you prefer a lighter and less rich custard. 
• Substitute vodka for gin. 

This recipe was developed by Elizabeth Mervosh; the text was written by Andee Gosnell.