If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
Add flour, sugar, and salt to the food processor. Pulse. Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into 1/4" thick, 10" diameter circle. Place in your greased pie pan and use fingers to press the dough, filling the edges as well.
Bake 10 minutes. Remove from the oven and set aside. Lower oven temperature to 350 degrees Fahrenheit.
Make the Filling:
In a blender or food processor, combine all the ingredients for the filling and blend until completely smooth.
Make the Veggies:
Heat 1 Tablespoon of oil in a pan over medium heat. Once hot add asparagus and leeks. Cook for 5-7 minutes until leeks are soft and the asparagus is a vibrant green.
Add garlic and cook until fragrant (about 30 seconds). Remove from heat and mix with the tofu filling.
Top the pre-baked crust with the quiche filling, smoothing out the top with a rubber spatula.
Bake the quiche at 350 degrees for 30-40 minutes. Remove from the oven and let cool 10-15 minutes before serving.
Kala namak is a type of salt that gives tofu an egg-like taste. Not required, but highly recommended!
Firm tofu is necessary for this recipe. Silken tofu will not firm up when baking.
This recipe is freezer-friendly. Once baked and cooled, cut into slices and put in a freezer-safe bag or container, or freeze the whole quiche. To reheat, bake at 350 degrees for 20-30 minutes until heated through. Bake times will vary based on if the quiche is cut into slices or left whole.