Put the flour and cold, cubed butter in a bowl. Rub together to produce a crumb. Alternatively, you can pulse in a food processor.
Add the water bit by bit while cutting through with a knife (or pulsing the food processor).
Gather into a smooth bowl, kneading as little as possible to bring it together. Wrap in cling film or wax cloth and chill in the fridge for 15 mins.
On a lightly floured surface, roll out to approx 3mm thick.
Use the pastry to line the quiche tin. Trim off the excess pastry using a sharp knife or by running your rolling pin over the top of the tin.
Prick the base of the tin all over and put the tin in the fridge.
Line the tin with baking paper and fill with baking beans, making sure to work them into the corners.
Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.
Return to the oven for another 5 minutes. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.
Pre-cook the veg
Warm the olive oil in a non-stick pan over a medium heat.
Add the onion, garlic, dried oregano and pinch of salt and pepper. Fry for 1-2 minutes until beginning to soften.
Add the spinach. Fry until just wilted. Set aside to cool.
To make the egg filling
Put the eggs and cream in a bowl together with the dried oregano and a pinch of salt and pepper. Briefly whisk together, just enough to combine.
Assemble
Remove the tin from the fridge and place on a baking tray (using a baking tray helps ensure heat is conducted to the base, meaning no soggy bottom!)
Tip the cooled vegetables into the pastry case.
Add the broccoli and fine beans.
Pour the egg mixture into the pastry case.
Top with the grated cheese.
Bake for 40 minutes until risen and golden brown on top – allow to cool before lifting out of the tin.