Pumpkin Quiche

Pastry

• 250 g plain flour
• 150 g unsalted butter, cold, diced, plus extra for greasing
• 1 large egg
• 1 Tbsp white wine vinegar
• 1 tsp fine sea salt

Filling

• 100 g Emmental cheese, cut in pieces (2 cm)
• 1 sprig fresh parsley, leaves only
• 500 g pumpkin flesh, cut in pieces (2-3 cm)
• 150 g onions, quartered
• 20 g olive oil
• 150 g bacon lardons
• 280 g crème fraîche
• 3 large eggs
• 2 Tbsp fresh chives, chopped
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ¼ tsp ground nutmeg