Combine flour and salt in a bowl. Add the butter and squish through the flour with your fingertips until there are no pieces bigger than a pea. Add the ice water and quickly work the dough with your hands into a shaggy ball. If the dough does not hold together or looks dry, add a little more water. Cling film the bowl and leave in the fridge for 1 hour.
Roll out the dough 5mm thick on a floured surface.
Make sure it will fit your chosen dish. Shape the dough into the dish and chill in the fridge for another hour.
Heat oven to 170°C or 150°C with a fan. Cover the pastry with a sheet of baking paper weighted down by dried beans or rice - this prevents the crust from rising (you can reuse the beans or rice again and again for blind baking). Blind bake the crust for 1 hour or until golden. Remove from the oven and leave to cool while you make the filling.
Up the oven to 190°C or 170°C with a fan. Chop the pumpkin into bite-size pieces and roast with olive oil, salt and pepper and any spices you might like. Roast the red onion whole on the same tray. I always leave the pumpkin and onion skins on. Cook until the pumpkin is soft.
The onion should have collapsed. Peel the onion's skin once it has cooled and slice into thin strips.
Leave the oven on. Cut the broccoli into florets and steam until tender. Alternatively, you could use other hardy greens - spinach, kale, chard.
Arrange all the vegetables inside the crust. Crumble the feta through the vegetables. Whisk the eggs, egg yolks, cream, salt and pepper in a bowl. You can add herbs and parmesan too if you like. Pour the mix into the crust.
Bake for 30 to 40 minutes. Be careful the quiche does not overcook. Remove the quiche from the oven when the centre is still a little wobbly. The quiche will continue to cook out of the oven and you will have a creamy filling instead of a rubbery one.
Leave to rest for 10 minutes before serving.