Separate 1 egg. Then add 1 tsp salt, flour, parsley, margarine and water to the egg yolk.
Knead the mixture into a smooth dough, wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll out the dough and place it in a springform pan lined with parchment paper, making it halfway up to high on the edges.
Clean the broccoli, divide into florets and cook in boiling salted water for about 5 minutes. When draining, catch the water!
Spread the broccoli over the quiche.
Cut the salmon into strips and place on top of the broccoli. Mix the remaining two eggs with the egg white, milk, 100 ml of the broccoli water, vegetable broth and low-fat quark. Season with salt, pepper and dill.
Pour the egg milk over the quiche. Bake in a preheated oven at 200°C for about 35 minutes until the egg milk is no longer runny.
If the quiche gets too dark, simply place aluminum foil over the pan from the desired degree of browning. Tastes good hot or cold. Also goes well with asparagus.