Fennel and Pancetta Quiche

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Fennel and Pancetta Quiche

 

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Fennel and Pancetta Quiche

This Fennel and Pancetta Quiche is a savory, Italian-inspired dish with a delicious combination of creamy custard and crispy shortcrust pastry. The flavor profile is enhanced by the slightly sweet, caramelized fennel paired with the salty pancetta, creating a satisfying, balanced taste. The quiche is made even more rich by the addition of heavy cream and a touch of dry martini, which adds depth to the custard. Perfect for any occasion, this quiche can be enjoyed as a light lunch or dinner with a side salad.
For a crispy, flaky crust, be sure to chill the shortcrust pastry before use and bake until the filling is golden and set. This dish can be made ahead, allowing the flavors to meld for an even tastier experience the next day.
Prep Time25 minutes
Cook Time45 minutes
Rest Time40 minutes
Total Time1 hour 10 minutes
Course: Quiches and Pizzas
Cuisine: Italian
Keyword: Fennel and Pancetta Quiche
Servings: 8
Calories: 360kcal

Ingredients

FILLING

  • 3 large eggs
  • 20 centiliters cream
  • 1 cup fennel
  • 5 centiliters dry martini or dry white wine
  • 125 grams pancetta, thick slices to make cubes
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil
  • 0.25 teaspoon allspice
  • 0.25 teaspoon Espelette Pepper

SHORTCRUST PASTRY

  • 8 ounces all-purpose flour
  • 4 ounces butter
  • 0.25 teaspoon salt
  • 1 large egg
  • A few drops cold water

Instructions

Shortcrust pastry:

  • 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.

Prepare the filling:

  • 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.

Putting it all together:

  • 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.

Notes

You can make your shortcrust pastry one day ahead and keep it in the fridge.

Cooking Tips for Fennel and Pancetta Quiche:

  1. Chill Your Pastry: For the best shortcrust pastry texture, chill the dough before rolling it out. This helps prevent the butter from melting and keeps the crust crisp during baking.
  2. Use Cold Water for Dough: When making shortcrust pastry, always use cold water to bind the dough. This helps maintain the flakiness of the crust.
  3. Fennel Flavor Development: Cook the fennel until it’s soft and lightly caramelized. This enhances its natural sweetness and reduces its strong licorice flavor.
  4. Avoid Overbaking: Keep an eye on the quiche while baking. Once the filling has set and is golden on top, it’s done. Overbaking can make the custard filling dry.
  5. Substitute for Pancetta: If you prefer a leaner option or don’t have pancetta, you can substitute with bacon, though it may change the flavor slightly. Make sure to drain any excess fat.
  6. Make Ahead: You can make the quiche a day in advance, refrigerate it, and reheat it before serving. This can enhance the flavors, as they have time to meld together.

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