Fit the K beater to the machine

Add the first four items of Ingredients 1 (wholemeal flour, plain flour, vegan butter, salt) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Mix on speed 2 for about 2 minutes until the mixture resembles breadcrumbs

Reduce the speed to Min

While the machine is running, gradually add the remaining Ingredients 1 (water) into the Mixer bowl

Mix on speed Min for about 30 seconds or until the mixture comes together

Transfer the pastry onto a lightly floured work surface

Shape into a circle

Wrap the dough in a plastic wrap

Refrigerate for 30 minutes

Assemble the Food Processor attachment to the machine

Fit the Knife blade to the machine

Add Ingredients 2 (gram flour, almond milk, salt) into the Food Processor bowl

Attach the lid and ensure it is locked into place

Mix until combined

Transfer the mixture into a jug

Set aside for 30 minutes

Retrieve and clean the Food Processor bowl

Assemble the Food Processor attachment to the machine

Fit the Fine slicing disc, attach the lid and ensure it is locked into place

Work in batches to prevent exceeding the maximum capacity of the Food Processor attachment

Slice the first two items of Ingredients 3 (onion, garlic) into the Food Processor bowl

Transfer the sliced onions to a medium mixing bowl and set aside

Remove the Fine slicing disc, fit the Thick slicing disc

Attach the lid and ensure it is locked into place

Working in batches, slice the remaining Ingredients 3 (mushrooms) into the Food Processor bowl

Transfer the sliced mushrooms into a separate medium bowl and set aside

Add the first item of Ingredients 4 (oil) into a large frying pan

Place over a medium-high heat

Transfer the sliced onions and garlic into the frying pan

Sauté for 8 minutes until softened and golden

Transfer the sliced mushrooms into the pan

Sauté for 5 minutes until softened

Add the remaining Ingredients 4 (white wine, soy sauce, thyme, seasoning) into the pan

Cook over a high heat until the liquid evaporated completely

Remove from the heat and let cool slightly

Drain the cooled onion and mushrooms mixture into a colander to remove any excess moisture and set aside

Retrieve the chilled dough from the fridge

Transfer to a lightly floured work surface

Using a rolling pin, roll out the dough until 0.5 cm thick

Line the tart tin with the pastry

Prick the bottom of the pastry all over with a fork

Place the tart tin into the freezer for 15 minutes

Preheat the oven to 200ºC

Remove the chilled pastry from the fridge

Line the pastry with parchment paper and fill with baking beans

Bake at 200ºC for 10 minutes

Remove the tart tin from the oven

Remove the parchment paper and baking beans

Return the pastry into the oven

Bake at 200ºC for 15 minutes until golden and crisp

Remove from the oven and let cool

Reduce the oven temperature to 180ºC

Spread the cooled mushroom mixture evenly into the base of the pastry

Pour the gram flour mixture into the pastry

Use a fork to roughly combine the mixture

Bake at 180ºC for 20 minutes until just set

Remove the quiche from the oven and let cool slightly

Garnish the quiche with fresh thyme