Dirty Martini Potato Crust Quiche

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.

• 1/4 cup (2 ounces) gin
• 2 tablespoons (1 ounce) dry vermouth
• 2 tablespoons drained jarred diced pimento
• 1 cup pitted Castelvetrano olives, drained and quartered lengthwise
• 6 tablespoons unsalted butter, melted and divided
• 1 (30-ounce) package frozen shredded hash browns
• 3/4 ounces Parmesan cheese, grated on smallest holes of box grater (about 3/4 cup), divided
• 2 teaspoons plus a pinch of kosher salt, divided
• 3/4 teaspoon plus a pinch of black pepper, divided
• 8 large eggs
• 1 cup heavy whipping cream
• 2 ounces Fontina cheese, shredded (about 1/2 cup)
• 2 1/2 ounces Gorgonzola Dolce, crumbled (about 1/2 cup plus 2 tablespoons), divided
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 4 cups packed spring mix salad greens