First make the pastry by sifting the flour and salt into a bowl.
Rub in the butter using the tips of your fingers until fine breadcrumbs have formed.
Use a round bladed knife to mix the mixture to stiff dough with a little cold water.
Wrap the dough in Clingfilm and pop in the fridge whilst you make the quiche filling.
Preheat oven to 200C Fan. Grease a 29cm quiche dish (use low fat cooking spray)
In a large bowl mix together the eggs, quark and parmesan cheese. Then fold in the grated carrots, sliced onion and chopped parsley. Season to taste.
The pastry should only need 10 minutes to chill in the fridge so it is easier to roll out, but leave it in for longer if required.
Roll out the pastry to a thin thickness and size that is large enough to fill the quiche dish base and sides.
Roll the pastry round the rolling pin to make it easier to get into the quiche dish, then cut any excess pastry from around the side of the quiche dish and use that to repair any cracks or tears that might have happened in moving the pastry to the dish.
Fork the base of the pastry a few times, and then add the quiche mixture.
Sprinkle the grated cheese evenly over the top and cook in the oven for approximately 30 minutes until the filling is set and the crust is lightly browned.
Once the quiche is cooked it is easier to cut if left to cool, in its dish for 10 – 15 minutes.