Fennel and Pancetta Quiche

Make the dough using a food processor. Combine the first three ingredients until the butter is smooth. While the machine is running, add the egg through the feeding tube, then add a few drops of cold water and stop processing as soon as the dough becomes a ball. Do not overwork the dough. Remove the dough and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

Roll out the pastry on a floured board to 1/8-inch thickness. Then, fit the pastry into a tart pie pan, previously buttered and lightly floured. Prick the base with a fork. Refrigerate until the other ingredients are ready.

Preheat the oven at 400 degrees Fahrenheit.

Cut the pancetta into small cubes. Remove the feathery heads, de-core and cut the fennel into thin slices.

Heat the olive oil in a skillet on high heat and fry the pancetta cubes for 3 minutes. Remove the pancetta and place it on absorbent paper to drain the fat. Drain again to remove excess oil if necessary. Cook the fennel for about 8 to 10 minutes until soft, stirring frequently. Season with pepper, but no salt as the pancetta is usually very salty. Let cool.

Combine the cream, eggs, dry martini, salt, pepper, Espelette pepper, and the allspice. Mix well then add the parsley. Taste and adjust the seasoning as necessary.

Spread the fennel into the pie shell. Sprinkle the pancetta over the top. Pour the egg mixture inside, and cook in the preheated oven for 20 to 30 minutes until golden and set.