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08/14/2020

Binging with Marti: All Classical's Suzanne Nance makes quiche with Marti: Marti's Music Kitchen

By MARTI MENDENHALL // Portland’s Queen of Classical, Suzanne Nance is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking.

Since there's not a lot of music to cover these days, we're bringing back episodes of Marti's Music Kitchen that you ;might have missed when you could go anywhere at any time. We'll be running a couple of them a week.

This is from Valentine's Day, February 14, 2019-- Ed

On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust.

“I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!”

As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva!  AND Suzanne and Marti team up for a Jazz and Scat Duet!! 

What are Suzanne’s tips for making the perfect quiche?  And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road.

https://www.oregonwinepress.com/classic-pairings

http://www.suzannenance.com/index.php

https://www.allclassical.org

https://www.facebook.com/DavidSaffertPiano/

http://MartiMendenhall.com

http://Patreon.com/MartiMendenhall

http://OregonMusicNews.com

Suzanne Nance’s Hash Brown Crust Quiche Lorraine:

Ingredients:

Hash Brown Crust

1 package (1 pound) frozen, organic hash brown potatoes, thawed

Shredded cheddar cheese

Grated parmesan cheese

1 egg

Salt and pepper

Quiche

 Pastry for a one-crust nine-inch pie

4 strips bacon

1 onion, thinly sliced

1 cup Gruyère or Swiss cheese, cubed

¼ cup grated Parmesan cheese

4 eggs, lightly beaten

2 cups heavy cream or 1 cup each milk and cream

¼ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon freshly ground pepper

 Tabasco sauce to taste

Directions:

Hash Brown Crust

Preheat the oven to 400°F.

Defrost hash browns and squeeze excess moisture from hash browns.

Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan.

Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp!

Quiche

Cook the bacon until crisp and remove it from skillet.

Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent.

Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry.

Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet.

Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes.

Remove to a wire rack. Let stand five or 10 minutes before serving.

#SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine

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