Wash and trim the fennel, cut it in quarters. Reserve the fennel greens.

Peel and dice the onion and garlic.

Cut the bacon strips into pieces.

Slice the bread into cubes.

Boil the fennel halves in salted water for 5 minutes.

Remove and drain.

Place a layer of paper towels by the stove.

Fry the bacon in a naked skillet until crispy.

Transfer to the paper towels and blot off the excess fat.

Pour the excess fat out of the skillet until there is a thin layer of bacon fat.

Melt 1 tablespoon of butter in the pan. Swirl to combine with the bacon fat.

Sauté the bread cubes in the butter until toasted.

Transfer to a plate and set aside.

Melt the remaining butter and sauté the onions until transparent.

Add the garlic. Sauté a few minutes more until the garlic releases its aroma.

Preheat the oven to 375F

Grease a baking dish with butter.

Finely chop the fennel greens.

Whisk the eggs with wine, cream, salt, pepper, fennel greens, and half of the grated cheese.

Season with salt and pepper.

Distribute the fennel halves, the onion-garlic mixture, bread cubes, and strips of bacon in the dish and pour the egg mixture evenly over the dish.

Sprinkle the casserole with the remaining cheese.

Bake for 30 min until golden brown on top.