For the pastry:

• Mix the flour and salt.
• Cut the butter into small portions and add it to the flour.
• Mix thoroughly integrating the batter.
• Add the egg yolk and mix.
• Add the cold water (you may need more or less cold water than the cold for. The amount of moisture in the flour determines how much more you need to add).
• When the mixture starts coming together, knead it lightly.
• Grease a deep 30cm/12 inches tart tin. Transfer the dough to the tin. Using your fingers, press the dough evenly and completely covering all over the inside and edges of the tart tin. Cover the dough with plastic wrap and refrigerate for at least an hour. Prick the dough with the tines of a fork.
• Bake for 15 minutes or to a light golden color in a preheated oven to 220°C/ 425 °F. Set aside.

To prepare the filling:

• Heat oil in a frying pan and add the onion and sauté until tender. Add the crushed garlic and minced rosemary and stir for 30 seconds. Toss in the sliced mushrooms and cook about 10 minutes or until the natural juices have evaporated.
• In a bowl, mix the heavy cream, eggs, salt, spice and cheese.
• Add the sautéed mushrooms to the mixture and stir.
• Pour the mixture onto the baked shortcrust.
• Bake for about 20 minutes in a preheated oven to 200°C/400°F or until the surface of the quiche changes to a golden color. Heavenly delicious!!
  

Note: For a successful shortcrust, the butter and water have to be chilled.