Preheat the oven to 190°C.
Spiralize the courgette using the linguine cutting cone, then sprinkle with a little sea salt.
In a bowl, mix the eggs and quark together and season.
Place the courgette, spring onion, peppers and parsley in the quiche dish.
Pour in the eggs mixture.
Place the sliced tomato on top, season with a little salt and black pepper.
Cook for 20-25 minutes or until the quiche is set and starting to colour.
Allow to cool slightly before removing the quiche from the dish and serving.