Pre-heat your oven with the BAKE only option to 170 C (340 F)

To make the pie crust, add ¾ cup of all-pupose flour and a ¼ cup of whole wheat flour to a bowl, also add ½ teaspoon of sea salt, 2 tablespoons of extra virgin Spanish olive oil and ⅓ cup of white wine, mix everything together until you form a dough, then start lightly kneading it inside of the bowl for about 30 seconds, and shape it into a ball

Add some flour to a piece of parchment paper, add the ball of dough on top, and with the palm of your hand push down on the dough to flatten it out, then use a roller to roll out your dough, you want a circular shape that has a thickness of about ⅛ of an inch

Grab a circular scalloped baking dish that is about 6 inches in diameter, grease it with ½ tablespoon of extra virgin Spanish olive oil (make sure to grease the sides as well) then add the dough on top of the pan (by flipping the parchment paper upside down into the baking dish), remove the parchment paper and start gently molding the dough into the pan, once molded, use a pairing knife to cut the excess dough by running the knife through the top of the pan

Add the dough to the oven for exactly 30 minutes

Meanwhile finely mince 2 cloves of garlic, finely dice ½ of an onion and thinly slice 6 button mushrooms, heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the garlic and the onions to the pan, mix with the oil and cook for about 5 minutes, then add the sliced mushrooms and mix, about 3 minutes after adding the mushrooms add ½ teaspoon of dried parsley, ½ teaspoon of dried thyme, season with sea salt and freshly cracked black pepper, mix everything together and turn off the heat

Crack 4 organic eggs into a bowl and beat them, then add ½ cup of organic milk and mix it again, then shred a ¼ cup of gruyere cheese, a ¼ cup of queso Manchego, season with sea salt and freshly cracked black pepper and mix everything until well mixed, then add the mushroom mixture into the bowl and mix it all together until well mixed

Once your pie crust is done, let it rest for a couple of minutes at room temperature, then add the entire egg and mushroom mixture into the pie crust and gently add it to the oven for exactly 45 minutes

Once cooked remove it from the oven and let it rest and settle for at least 15 minutes

Transfer to a plate (add a plate on top the baking dish and invert it, the quiche should come out, then add another plate on top, flip it and there is your quiche!), serve either warm or at room temperature