Set aside a nine- to 10-inch round pan. In a small mixing bowl, whisk egg and ice water. Set aside.

Add flour and salt to the bowl of a food processor. Pulse until mixed. Add butter and pulse until mixture resembles a coarse meal. Gradually add egg and ice water mixture. Pulse again until dough forms.

Transfer dough onto a lightly floured board. Roll out the dough until it fits the size of your quiche pan. Gently roll out the dough onto the top of the pan and press the dough into place. Remove any extra dough that’s hanging over the sides of the pan.

Place the pan with the dough in the freezer for at least 20 minutes or longer. Fill and bake when cold for a flaky crust.

Preheat oven to 350 degrees Fahrenheit. Line two to three sheet pans with Gefen Easy Baking Parchment Paper. Coat cauliflower florets with olive oil and salt and spread out on pan in a single layer. Roast for 20 minutes.

Coat squash with olive oil and honey. Spread out in a single layer and roast for 15 minutes, turning over after seven minutes. Let cool.

Place roasted squash on the bottom of prepared crust and roasted cauliflower on top.

Heat oil in a saute pan over medium heat. Add onions and saute until golden, five to seven minutes.

In a large bowl, beat eggs, then add milk, cheese, sautéed onions, salt, pepper, oregano and paprika, and mix well. Whisk in flour.

Pour egg mixture over vegetables. Sprinkle with additional paprika and bake until set, about 35 minutes.