Sift flour into a mixing bowl. Cut in the butter using a fork or pastry cutter until the mixture resembles a coarse meal. Sprinkle the ice water over the flour, a little at a time, as you turn the dough with a rubber spatula or wooden spoon until a ball of dough forms. Add a little more ice water if the dough fails to come together. Chill dough until firm, 30-60 minutes, or roll it out immediately on a lightly floured board. Place dough into a 10-inch pie pan and crimp the edges.
Bake the pie crust for 7 minutes and remove from the oven.
Place diced potatoes in a small bowl and spray with a little non-stick cooking spray. Toss so all the potatoes are coated. Microwave on high for 2 minutes or until the potatoes are mostly cooked (al dente).
In a large skillet, melt butter over medium high heat. Add onions, garlic, potatoes, bell pepper and sausage. Saute, stirring regularly, until sausage is lightly browned and vegetables are tender but not mushy. Remove from heat. Stir in feta cheese and 1/2 c of the cheddar cheese. Season with salt and pepper to taste.
Spoon sausage/vegetable mixture into pie crust.
In a medium bowl, beat the eggs and milk together. Season with salt and pepper. Pour into the pie crust, allowing to combine with the sausage/veggie mixture.
Bake for 15 minutes. Sprinkle top of quiche with remaining cheddar cheese and bake an additional 35-40 minutes until set.
Remove from oven and allow to cool for 10 minutes before serving.