Preheat the oven to 350 degrees and place a baking sheet in the middle rack to heat also.
Crust:
Process the flour and butter together in a food processor until they are mixed and crumbly. Add the salt, cheese and just 2 tbsp. of the cold water and pulse until the dough just comes together but is not wet. Add the rest of the water only if needed to be able to gather the dough together in a ball with floured hands. Put the ball of dough into plastic wrap and put it in the refrigerator for ten minutes.
To roll out the dough, put the dough ball on a sheet of parchment paper and roll into a circle larger than your pie pan. You can invert the crust with the paper to put into the pie pan, pushing the dough into place, then peeling back the paper. Trim the crust to fit and save the dough to make empanadas. Cover and store the pie crust in the refrigerator until ready to fill.
Filling:
Cut the pointed ends of the artichokes off and peel away any tough outer leaves. Quarter the artichokes (if using frozen artichoke hearts, simply thaw them). Slice the mushrooms. Spread the oil on the bottom of a frying pan, then add the artichokes, garlic, oregano and thyme and cook over medium heat for 20 minutes, stirring occasionally. Add the mushrooms and cook another 10 minutes, the artichokes and mushrooms should be softened but not soft. Remove from heat to cool. Make sure the filling is cool or the crust will be soggy after baking.
Mix the eggs and half and half, then stir in the Gruyere, salt, pepper and artichoke mixture. Pour into the unbaked pie crust and sprinkle with the Parmesan. Place on the heated baking sheet and bake for around 45 minutes until the eggs are set and the crust is golden brown.
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