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1
Preheat the oven to 230 Celsius.
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2
Place the flour and salt in a mixer and mix on low speed for 1 minute. Add the lard and butter and mix for 1 minute, until crumbs are formed.
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3
Add 1 tablespoon of water at a time until a dough is formed. Remove from the mixture, divide into 2 portions, cover in plastic wrap, and refrigerate for 15 minutes.
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4
Roll out the dough on a floured surface until 2-3 millimeters thick. Place in a pie pan and trim to size. Prick with a fork and refrigerate 30 minutes.
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5
Bake for 10 minutes, until golden around the edges.
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6
Saute the onion and pepper in a skillet spritzed with cooking spray at medium-high heat. Cook for 1 minute, stirring constantly. Add the mushrooms and cook for 2-3 minutes, until cooked through. Remove from heat and set aside.
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7
Whisk the eggs together with the milk, parsley, salt, and salsa.
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8
Sprinkle the cheese over the pie crust and then layer in the vegetable mixture. Pour the egg mixture over the vegetables. Sprinkle with cheese and bake for 20 minutes at 180 Celsius, until an inserted toothpick comes out clean. Let cool 10 minutes before serving.
