Pastry method:

Combine flour and salt in a bowl. Add the butter and squish it with your fingertips into the flour mixture until there is no butter pieces bigger than a pea. Add most of the water and working quickly bring it together until it becomes a loose shaggy ball. Take a small amount of it and see if it will hold together, if it doesn’t add the rest of the water. Shape it into a rough ball and cover and put in the fridge for at least an hour.

Roll out the dough onto a floured surface until its about 5mm thick and until it will fit into your chosen dish. Place it into your dish and into the fridge to chill for another hour. Heat the oven to 170C and cover the dough with a piece of baking paper. Place some dried beans or rice on top of the paper and blind bake the crust for about 1 hour or until the pastry is golden. Once its done remove it from the oven and let cool while you make the filling.

Filling method:

Preheat oven to 180C

Chop into bite size pieces and roast the pumpkin with olive oil, salt and pepper and any spices you may like. I always leave the skins on. Place the red onion on the same baking tray and leave the skin on. Cook until the pumpkin is soft, the red onion should have also collapsed and be soft enough for a knife to go through it. Let it cool a little then peel the onion and slice into thin strips.

Chop and steam the broccoli until tender and drain of all the water. You could use any greens for this. Spinach, kale, chard.

Once all the vege is cooked and cut into bite size pieces arrange in the quiche crust with the feta.

Whisk together the eggs and cream in a bowl with salt and pepper. You can add herbs and parmesan too if you would like. Then pour the mixture into the crust.

Bake for about 30-40 mins. Be careful that it doesn’t souffle or it is over down. Take the quiche out of the oven when the centre is still a little wobbly. It will cook once you take it out of the oven and you will have a creamy quiche filling instead of rubbery.