Place the plain flour and cubed vegan butter into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Gradually add the plant milk, one teaspoon at a time, until the mixture comes together into a smooth ball of dough.

Wrap the pastry in cling film (or a reusable wrap) and chill in the refrigerator for 30 minutes.

While the pastry chills, preheat your oven to 150C / 300F / gas mark 2.

Roll the chilled pastry into a circle large enough to line your quiche tin.

Carefully press the pastry into the base and sides, trimming away any excess.

Prick the base with a fork, line with baking paper and fill with baking beans or dried lentils.

Blind bake for around 20 minutes, or until lightly golden.

While the pastry is baking, blanch the Tenderstem broccoli in boiling water for 5–10 minutes until just tender. Drain well and allow to cool slightly.

In a separate bowl, whisk the aquafaba with an electric whisk until it reaches soft peaks.

Gently fold the whipped aquafaba into the gram flour mixture.

Spread the broccoli and chopped sun-dried tomatoes evenly across the baked pastry case.

Pour the filling mixture evenly over the vegetables.

Bake at 190C / 375F / gas mark 5 for 15–20 minutes, or until the filling is fully set and lightly golden on top.

Allow to cool for around 10 minutes before slicing.