Mix flour with salt, baking powder and add sliced cold butter. Use an electric mixer to combine ingredients into a grainy mixture. Once combined, add cream cheese and 1 tbsp water, and knead into a smooth dough.
Wrap in plastic wrap and chill in the fridge for 30 minutes. Roll out the dough onto a floured surface, cut into circles and place into a greased 12 cm pie dish to overlap the edge.
Fry finely chopped onions until golden in hot oil. Slice mushrooms, briefly fry and add chopped garlic and chopped dried tomatoes. Remove from heat and let cool.
Mix together eggs and cream in a bowl. Add cream cheese, parmesan, flour, Vegeta Natur, ground pepper, some ground nutmeg, chives and parsley. Add prepared mushrooms, mix well and spread mixture over dough.
Slice sausages and place over filling.
Bake the quiche at 170°C for about 1 hour, until the surface is golden, and the crust is crispy.
Leave the mini quiche to cool a bit before serving.
You can make mushroom and sausage quiche the same way using puff pastry.