Sautee garlic and onions till soft and add mushrooms. Continue to saute until all mushroom liquid has evaporated. Add parsley and salt pepper to taste. Set aside to cool.

Mix all pie base ingredients in a mixing bowl till you get a dough. And butter the surface of the happycall (grill side) so that crust doesnt stick on it.

Spread it onto your happycall pan (i used a glass as a roller to even out the dough). Use a fork to pierce all over the dough. Turn on fire on low flame for approx. 15 mins - start smelling of crust and put cheese on dry pie crust - continue low flame for 5 mins.

While waiting for the pie crust to cook. Pour liquid whipping cream, milk, eggs and salt into a bowl and mix everything together. Pour cooled sautted mushroom into the liquid mixture. Give it a good mixing and scoop the filling spoon by spoon evenly onto the cooked crust

Continue to have the whole pan on low heat. Add cheddar cheese on the top of the filling and the side of the crust. Close pan and cook om low heat for approximately 20mins.