Add flour, parsley, and salt to food processor and pulse a few times to mix and distribute parsley flakes throughout.

Add cubed, cold butter. Pulse a few times until small pebble shapes form. 

Mix egg and cold water together, then pour into flour mixture. Pulse until dough forms.

Remove dough from food processor and roll out on well floured surface to a size that will fit your pie or tart pan.

Gently fold dough in half using floured hands, then lift into your pie plate and carefully arrange inside. Flute edges if desired, and cut excess dough from sides.

Place pie plate with crust in the freezer for 20 minutes while you prepare the quiche.

When quiche mixture is ready, remove crust from freezer and pour inside. Bake according to quiche instructions.