• Add the flour, salt and butter to a food processor and process until the mixture resembles fine crumbs. Add the egg and milk and process until a smooth dough is formed.
• Cover the dough with clingfilm and refrigerate for 30 minutes. Roll the dough out between two sheets of baking paper, to a thickness of about 4 mm. Lightly grease a 22 cm tart dish and line with the pastry. Prick the base with a fork and refrigerate for another 30 minutes.
• Preheat the oven to 200 °C. Cover the pastry with a sheet of baking paper and fill with baking weights. Bake for 15 minutes, remove the paper and weights and bake for a further 15 minutes, or until the pastry is golden.

Filling Preparation

• Keep the oven on at 200 °C. Spread the pumpkin across a tray covered in baking paper. Drizzle over 1 tablespoon of olive oil and dust with some salt and cracked pepper. Roast for 30 minutes in the oven.
• Heat a fry pan over medium-high heat and add the remaining tablespoon of olive oil. Add the spinach leaves and saute for 1 minute, until the spinach has just wilted.
• Add the eggs, cream, milk to a bowl. Whisk to combine.

Assembling the Quiche

• Reduce the oven temperature to 180 °C.
• To the prepared pastry base, spread the pumpkin across the base, then scatter over the spinach, roasted capsicum and the crumbled feta.
• Pour the egg mixture over the top, ensuring you fill in all the gaps. Sprinkle over the finely grated parmesan cheese and some sea salt and cracked pepper.
• Bake for approximately 30 minutes, until golden and the egg mixture is set. Rest for 15 minutes before serving.