Dirty Martini Potato Crust Quiche Recipe | Sharp Blades UK

Name: Dirty Martini Potato Crust Quiche Recipe | Sharp Blades UK
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: European, British
Ingredients: 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; 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); Lemon zest twists; Whole green olives; Extra chives; Thinly sliced jalapeño (optional, for a kick)

4 steps

Prep:25minCook:1h

Make a quiche that is everything from typical to up your breakfast game.

Updated at: Mon, 02 Feb 2026 15:03:14 GMT

Nutrition balance score

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Instructions

Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

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