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Mix flour with salt. Add cold butter and rub into crumbs. Add egg, knead quickly, and if needed, add a spoon of cold water. Form a ball, wrap, and chill for 30 minutes.
Roll out, place in a tart form, prick with a fork. Cover with parchment and fill with beans or rice.
Prebake 10 minutes at 180°C, remove the paper and beans, and bake 5 minutes more.
In a pan, heat olive oil. Add shallots and garlic, sauté until soft and fragrant. Add mushrooms and cook until the liquid evaporates. Season with salt and pepper.
Spread mushrooms over the baked crust, add small pieces of blue cheese on top.
Mix eggs, Greek yogurt, grated hard cheese, thyme, nutmeg, salt, and pepper. Pour evenly over the filling.
Bake at 180°C for 30–35 minutes until golden and set. Let cool slightly before slicing.