Wild Mushroom Quiche with Walnut Crust

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Crust:

1 1/2 cups walnuts

1 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon fine salt

5 tablespoons unsalted butter, cut into 1-inch pieces

Filling:

2 tablespoons olive oil

1 pound mixed wild mushrooms, such as oyster, shiitake and trumpet

3/4 pound white or cremini mushrooms, thinly sliced

Sea salt and freshly ground pepper

2 tablespoons unsalted butter

2 shallots, minced

1 tablespoon chopped thyme

2 1/3 cups freshly grated Parmesan (4 ounces)

1/2 cup shredded Comte or Mahon cheese

3 large eggs

1 1/4 cup heavy cream

2 tablespoons chopped flat-leaf parsley, for garnish

Crisp greens, for serving