In a medium bowl add the flour, butter, and salt. With your fingertips rub the ingredients until the mixture looks like breadcrumbs. For this step, you can use a food processor. Add the Parmesan and black pepper to taste. Beat the egg yolk with the water and add to the flour mixture. Knead thedough with your hands until the ingredients combine. Once you get a soft and not crumbly dough, make a ball and leave for 30 minutes in a cool place to rest.Note: If necessary, add a little more water. The second step is to roll out the pastry. Flour the worktop and place the dough. Roll out the dough with a rolling pin. Cover the pan with baking paper. Move the dough into the form. Using a fork, make holes in the dough. Then put another layer of baking paper and add dry rice or beans. Note: We do this to prevent the dough from rising.
Put the pastry into the oven and bake for 15-20 minutes. Then remove the beans or rice and bake for more 10-15 minutes or until the pastry is pale gold.
In the meantime make the filling. Heat the pan with 10g butter and add the spring onion (chopped). Cook for 5-7 minutes or until the onions softens. Bring to a boil of salted boiling water and then add the broccoli. Cook for only two minutes. Refresh with cold water.
In a medium bowl add the cheddar, cream, pinch of salt, oregano, followed by the eggs, onions, and mustard. Stir well.
Remove the pastry from the oven and brush with the lightly beaten egg white.
Pour with half of the egg mixture and then add the broccoli. Carefully pour in the rest of the egg mixture and add more broccoli on the top.
Reduce the oven and bake the quiche for 30- 45 minutes or until set, but still with a slight wobble.