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Crust:
Place flour, parsley and cold butter in the processor. Process until mixture resembles a coarse meal. Add water and process until dough comes together. If necessary, add more water. Transfer dough to a lightly floured surface, form a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Roll pastry between 2 sheets of plastic wrap or baking paper until the desired size. Line a loose bottom tart pan or mold and refrigerate for 20 minutes.
Cover the pastry with baking paper and fill with baking beads. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
Remove paper and beads and bake for 10 minutes more. Lower oven temperature at 350°F (180°C).
Filling:
Melt butter with olive oil in a saucepan or skillet. Add onion and chives and cook stirring for 3 minutes or until soft. Add mushrooms and cook, stirring occasionally, 4 or 5 minutes.
Stir in lemon juice, parsley and thyme.
Mix eggs and cream in a separate bowl. Season with salt, pepper and nutmeg.
Spread mushroom mixture over cooked crust and pour over egg and cream mixture.
Sprinkle grated parmesan cheese.
Bake in oven for 25 - 30 minutes or until set.
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