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 […]
Scale This Recipe
Servings
Ingredients
Units
FILLING
3 large
eggs
20 centiliters
cream
1 cup
5 centiliters
dry martini or dry white wine
125 grams
, — thick slices to make cubes
1 tablespoon
chopped parsley
1 tablespoon
0.25 teaspoon
allspice
0.25 teaspoon
Espelette Pepper
SHORTCRUST PASTRY
8 ounces
all-purpose
4 ounces
butter
0.25 teaspoon
salt
1 large
egg
A few drops cold water
Instructions
Shortcrust pastry:
1
Make the 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.
2
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.
3
Preheat the oven at 400 degrees Fahrenheit.
Prepare the filling:
4
Cut the pancetta into small cubes. Remove the feathery heads, de- and cut the fennel into thin slices.
5
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. with pepper, but no salt as the pancetta is usually very salty. Let cool.
6
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:
7
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.
Take It Further
Master the techniques behind this dish
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
