Knead salt, flour, butter and tap water into a smooth dough. Roll out the dough thinly, spread the cake springform pan (300 mm ø) with it (put 2 cm edge) and refrigerate for 1 hour.
Clean the pumpkin, separate from the peel and grate coarsely. Dice the onions and bacon, finely chop the parsley and finely roll the chives. Mix the sour cream neatly with the eggs and the grated cheese and season with pepper and salt. Lightly brown the breakfast bacon with the onion.
Mix all the ingredients and spread on the dough (reserve a tiny bit of chives for decoration). Bake the quiche in the oven (center, convection oven 175-180° Celsius) for 45 minutes. Let it rest a little before cutting and sprinkle with chive rolls.
Serve with a crisp lettuce salad and Federweisser.
Our tip: Always use fresh chives if possible!