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.
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.