Preheat your oven to 350°F (175°C).

In a mixing bowl, combine flour and salt. In another bowl, whisk together oil and cold water. Gradually pour wet ingredients into dry mix and stir until a soft dough forms.

Divide dough into 4 portions. Lightly flour the surface and press each into mini tart pans.

Sauté mushrooms and onion in a skillet over medium heat for 5-7 minutes. Add minced garlic for the last minute.

In a separate bowl, crack and beat the eggs. Add cream, salt, and pepper, whisking until smooth.

Distribute sautéed vegetables into crusts, sprinkle cheese, and pour egg mixture until each is 3/4 full.

Bake for 30-35 minutes until the crust is golden brown. Filling should jiggle slightly.

Cool quiches for 5-10 minutes before serving.