In a food processor, add flour and salt. Add butter when the consistency resembles a coarse grain, and add cold water gradually.

Sprinkle a little flour on top of the placemat to make the pastry. Shape the dough with a pastry roller by the thickness of the taste. Shape into a mold, and do not forget to prick the bottom with a fork, so there is air in the cooking process. Refrigerate for 15 to 20 minutes.

Preheat oven to 220 degrees Celsius. Bake in the oven by placing beans (beans) on top to bottom crust does not bloom (can also use pie weights). After that, lift the beans and return the crust to the oven for 5 minutes. If necessary, wrap with aluminum foil to prevent burning.

Over medium heat, melt butter in a saucepan and then enter the red onion. Toast until fragrant. Add the mushrooms, salt, and pepper. Raise the heat, and let the water out of the mushrooms reabsorb for approximately 8 minutes. Sprinkle with thyme leaves. Remove and set aside.

Turn on the oven to 350 degrees Fahrenheit. In a bowl, beat cream, egg, salt, and pepper. Put mushroom mixture into the crust and cream and eggs on it. Add cheese. And a little leaf parsley when pleased.

Bake the quiche for about 25 minutes or until the dough becomes elastic. Serve in warm conditions, coupled with a bit of lettuce.