Mix flour, 125 g soft butter, 1 egg, 40-50 ml cold water and a little salt to a smooth quiche dough. Wrap in foil and chill for about 30 minutes. In the meantime peel, wash and dice the carrots.
Place in a saucepan with the remaining butter and 200 ml water. Salt a little and cook covered for about 12 minutes. Let it cool down afterwards. Roll out the dough to a circle (approx. 26 cm) on a lightly floured work surface.
Line a greased and breadcrumbed mould (24 cm Ø; with removable bottom) with the dough. Press the edge of the dough firmly. Prick the base several times with a fork. Spread carrots and sage leaves in it.
Whip 3 eggs and cream. Season with salt and pepper. Pour over the carrots. Sprinkle with parmesan. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.