Preheat the oven to 180 °C.
Prepare the shortcrust pastry and set aside.
Meanwhile, prep the vegetables: cut the broccoli into florets, slice the chard, and thinly slice the spring onions. Blanch the broccoli in boiling water for 3 minutes, then drain and set aside.

In a small bowl, whisk together the eggs, crème fraîche, a generous pinch of salt, and a few grinds of black pepper. Stir in the chopped herbs—thyme, chives, and parsley.

Layer the blanched broccoli, chard, peas, and two-thirds of the spring onions over the pastry crust. Sprinkle with crumbled feta, then pour the egg mixture evenly on top.

Bake for 30–35 minutes, or until the filling is set and the crust is golden brown.
Let the quiche cool slightly, then garnish with the remaining spring onions, fresh herbs, and pansies. Serve warm.