In a large bowl, combine flour, salt, spices and salt. Rub together using your fingertips until it resembles a fine breadcrumb mixture. Avoid melting the butter while doing so.

Add the iced water little by little & bring the mixture together to make a smooth dough. Avoid handling the dough too much.

Cover in a cling film and refrigerate for 10 mins. I divided the dough into 2 parts & kept 1 part (wrapped in cling film) away in an air-tight container for future use.Grease a fluted tart pan. I used 6" pan with removable bottom.

Remove the dough. On a lightly floured surface gently roll out the pastry to 5mm thickness & around 2" larger than your tart pan. If the pastry is breaking, remove the dough from sides & patch up using iced water.Lift the pastry gently using your rolling-pin and drape it over the tart case, such that there is an overhang of the pastry all-round. Prick some holes using a fork in the pastry.

Blind Bake the pastry for 20 mins. Remove the greaseproof paper & rice. Return the pastry to the oven for another 5 mins for a nice golden crust. Remove from oven and allow to cool.

Steam broccoli & corn in microwave using a microwave steamer or electric steamer or pass them through salted boiling water for a couple of mins.In a large pan, add white sauce and 100 ml cream. Bring to a boil, add 1/2 cup cheese, salt & pepper. Allow it to cool.

Gently fold in broccoli, corn & remaining cream.Fill the mixture in the cooled pastry crust. Spread remaining 1/4 cup cheese on top. Fill a small baking try with hot water & place it in the bottom of the oven. I used a small tart mold & placed it next to the quiche only as I bake in microwave/ convection oven. (this will keep the environment moist so the quiche won't dry out)

Place your quiche on the middle rack and bake for 35 mins until almost golden. Turn the oven off and open the door for few minutes to let the steam escape.

Now close the door & leave the quiche inside for 2 hours. Once the quiche is cool, remove from oven and wrap in cling film. Refrigerate for 7-8 hours. You can eat warm as well, if that's what you like but this quiche really tastes out of world when cold.

Remove. Trim the excess pastry and devour.

In a heavy bottom pan, add little butter & flour. Continuously stir them for few minutes on low flame, till the flour is slightly cooked.

Remove from flame & add milk slowly stirring continuously to avoid lumps. Use whisk if required. Once the mixture is smooth, move it back to the flame.

Allow it to come to boil stirring continuously. Add salt & pepper to taste. You can adjust the consistency as per taste or dish.