Prepare the crust by mixing flour and salt in a bowl.

Cut in chilled butter until the mixture forms a coarse meal.

Mix in ice water until the dough forms moist clumps.

Gather the dough into a ball, flatten into a disk, wrap in plastic, and chill for 45 minutes.

Roll out the dough on a floured surface to a 13-inch round.

Transfer to a 9-inch pie plate and crimp the edges.

Refrigerate for 30 minutes.

Preheat oven to 375°F (190°C).

Line the pie crust with foil and fill with dried beans or pie weights.

Bake for 10 minutes.

Remove the foil and beans.

Bake until the crust is set and begins to color, piercing the bottom with a fork if puffy, about 15 minutes more.

Transfer to a rack to cool.

For the filling, place dried porcini mushrooms in a bowl and cover with hot water.

Let soak for 30 minutes, then drain.

Melt butter in a large skillet over high heat.

Add shallots and garlic and sauté for 1 minute.

Add fresh mushrooms and sauté until tender and liquids evaporate, about 5 minutes.

Add porcini mushrooms and sauté for 2 minutes.

Season with salt and pepper to taste.

Set aside.

Whisk eggs, half-and-half, basil, and thyme in a bowl until blended.

Season with salt and pepper.

Sprinkle half of the cheese on the crust.

Top with the mushroom mixture and the remaining cheese.

Carefully pour the egg mixture over the mushrooms.

Bake until the center is set, about 40 minutes.

Transfer to a rack to cool slightly.

Garnish with parsley.

Cut into wedges and serve.