To make the shortcrust pastry, place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin over the lined tray. Spray with olive oil spray. Bake for 20-25 mins or until tender. Set aside to cool slightly.
Cook the chorizo in a medium frying pan over medium heat for 5 mins or until light golden. Transfer to a plate lined with paper towel.
Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edges. Discard excess pastry. Place in the fridge for 15 mins to rest.
Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights and bake for 10 mins or until light golden. Remove from oven. Reduce heat to 150°C.
Arrange the pumpkin, chorizo, spinach and fetta over the base of the pastry case. Whisk the egg, cream and milk in a medium bowl. Season well. Pour over the pumpkin mixture in the pastry case. Place on a baking tray. Bake for 30-35 mins or until the centre of the quiche is just set.
Cut into wedges. Serve warm or at room temperature with rocket.