The Pancetta and Fennel Tart is basically the Italian version of Quiche Lorraine.

The recipe starts out with 7 ounces of Pancetta, diced. Fry the Pancetta until lightly brown in butter, keeping in mind that you have to stir it often.

Trim, halve, and thinly slice a medium bulb of Fennel and stir it into the Pancetta with 1/2 Teaspoon of Fennel seed.

Add a dash of Salt and Pepper, light on the Salt as the Pancetta issalty on its own.

Cook over a low heat, stirring often. Keep the mixture covered so that the Fennel cooks in its own juices until it is tender and lightly browned. Roughly 15 to 20 minutes.

Spread the lightly browned mixture into tartlet shells.

Mix 2 Eggs and 1 cup Heavy Cream. Salt if needed, keeping in mind that the Pancetta is salty to begin with, and Pepper to taste.

Pour the custard mixture into the tartlet shells over the Pancetta and Fennel mixture and bake at 375 degrees Farenheit until the filling is set and lightly browned. Roughly 30 to 35 minutes.

Mini Quiche Recipe Secret Tip #1: Rotate the Pastry pan with Quiche filling in the oven halfway through to brown all Mini Quiches evenly.

Mini Quiche Recipe Secret Tip #2: For a Lighter Tartlet crust use half cream and half milk instead of heavy cream.