In a large bowl, mix the flour and salt. Add the cold butter, working it into the flour with your fingers until the mixture resembles coarse crumbs.

Add the egg, mixing gently until a soft dough forms. Shape it into a ball, wrap it tightly, and let it rest in the refrigerator for 30 minutes.

Once your dough has chilled, heat the olive oil in a large skillet over medium heat. Sauté the pumpkin for about 5 minutes, stirring occasionally until it’s lightly golden.

Add the chopped onion and minced garlic, cooking for another 2-3 minutes until softened and aromatic, then take it off the heat and let it cool slightly.

In a large bowl, whisk together the heavy cream, eggs, and shredded cheese. Stir in the thyme, smoked paprika, nutmeg, salt, and pepper, folding in the cooled pumpkin mixture gently.

Preheat your oven to 350°F. Lightly grease a 10- to 11-inch quiche or tart pan.

Roll out the chilled dough on a floured surface, pressing it into the pan and prick the bottom with a fork.

For an extra-crisp crust, line the dough with parchment, fill it with pie weights, and bake for 10 minutes.

Remove the weights, then pour the pumpkin filling into your crust. Sprinkle the feta evenly on top and bake for about 30 minutes, or until the center is set and the top is golden.

Let it cool slightly before slicing into it.