In a food processor, add all the ingredients, except for the water. Blitz until you get a sandy mixture.

Slowly add the ice-cold water and keep pulsing until you get a smooth ball of dough.

Remove the dough from the food processor and cover with plastic wrap. Set aside in the fridge to rest.

Preheat the oven to 400°F / 200°C.

In a large pan, add the minced garlic, onion and the sausages removed from the casings and broken into pieces.

Cook at medium heat until they start to brown. The grease from the sausage should be enough, but if it sticks to the pan, add a drizzle of olive oil.

Chop the broccoli into small pieces, or blitz in a food processor to get riced broccoli.

Add the broccoli to the pan and cook at medium heat for about 10 minutes. Season with salt, black pepper, oregano, thyme, and chili pepper flakes (optional).

Remove from heat and let it cool slightly.

In a large bowl, whisk the eggs with the heavy cream and season lightly with salt and pepper. Add the grated mozzarella cheese and Parmesan cheese.

Add the cooled broccoli and sausage to the bowl, and mix all the ingredients thoroughly.

Remove the pie crust from the fridge and roll it onto a floured surface until you get a disc approximately 10-11 inch of diameter. Transfer the dough into a greased pie dish, press it down well and trim the edges.

With a fork, prick some holes on the bottom of the crust, then add the filling into the pie dish.

Bake in the preheated oven in the middle-lower rack, until the filling is set and the edges are golden, about 30-40 minutes.