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Crust:
Melt 3 ½ tablespoons in a skillet and add chopped onions. Cook for 2 minutes, add mushrooms and cook until tender. Add bread crumbs and combine. Stir in parmesan cheese and season with salt and pepper. Remove from the heat and cool.
Butter bottom and sides or a 10 inch (25 cm) pie pan with the remaining butter. Press mushroom mixture into pan on bottom and sides.
Filling:
Sprinkle Gruyere cheese over mushroom crust.
Blend cream cheese, eggs and Tabasco in the blender until creamy. Transfer mixture to a bowl and stir in diced ham and herbs. Season to taste with salt and pepper.
Pour mixture over shredded Gruyere cheese. Bake in preheated moderate oven to 350ºF (180ºC) until the center is set.
Garnish with chopped parsley.
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