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1. Place the flour and salt in the bowl of a food processor. Add butter, egg yolk and water. Pulse until thoroughly mixed and coarse crumbs form. If the crumbs are very dry, add more water. Remove to a clean work surface and, using the palm of your hand, work the dough into a round disk. Wrap in plastic film and chill until firm, 15 to 30 minutes.
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2. Heat oven to 425 F. On a lightly floured surface, roll the dough out into a circle two inches larger than the tin; line the tin with the dough.
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Chill until firm, about 15 minutes. Line the pastry with crumbled parchment paper; cover with dried beans to weigh the pastry down. Blind bake the pastry shell at 425 F for 12 to 15 minutes. Remove the paper and beans; reduce the heat to 375 F and continue cooking until golden brown, approximately 5 minutes more. Remove the tart to a rack to cool. Leave oven set at 375 F.
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3. Heat butter in a large skillet over medium heat. Add onions. Stirring occasionally, cook until they are a deep golden brown, 20 to 30 minutes.
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Meanwhile, make the custard. Whisk together the egg, egg yolk, milk, cream and salt and pepper in a small bowl; set aside
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5. Add the blue cheese to the caramelized onions. Stir to melt and incorporate the cheese. Add the parsley. Season lightly with salt and pepper. Spread the onion mixture evenly in base of the cooled pastry shell and pour the custard over it.
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6. Bake quiche in the heated oven until set, 30 to 35 minutes. Remove to a rack to cool.
