Make the pastry case first. Put the flour and butter in a food processor and pulse until it resembles breadcrumbs. Add the egg and pulse briefly until it begins to form a dough.
Tip it out onto the work bench and bring it together to form a smooth dough. Be careful not to overwork it. Wrap the dough in cling film and put in the refrigerator to rest for 20 minutes.
Sprinkle a little flour on the work surface and roll out the dough so it is thin but covers a 23cm tin. Put the pastry in carefully and then prick the bottom with a fork. If it is a loose bottomed tin then make sure there are no gaps as the filling will then leak out in the oven. Put some baking paper in and fill with baking beans.
Bake in the oven at 180C for 15 minutes. Remove the baking beans and baking paper and return the tin to the oven for another 10 minutes.
Toss the pumpkin in a little olive oil and roast in the oven for 30 minutes. At the same time wilt the spinach by putting it in a pan with a few tablespoons of water. Leave it to cool in a colander and when it is cool enough to handle, squeeze any excess liquid out.
Beat the eggs in a jug with a fork and then add the milk and cream. Season with salt and black pepper.
Put the pumpkin cubes evenly over the bottom of the pastry. Dot with the spinach. Sprinkle the chopped parsley over the top and arrange the cubes of feta cheese evenly over the top of the quiche too. Pour on the egg, milk and cream mixture.
Bake in the oven at 180C for 25-30 minutes until it has just set in the middle.
Let it cool for about 15 minutes in the tin before removing the tin and serving.
Nutritional information is approximate and a guideline only.