Combine flour, salt, and xanthan gum (if using gluten-free flour) in a large bowl. Cut the chilled, solidified coconut oil into small cubes and add to the flour mixture. Using your fingertips or a pastry cutter, work the coconut oil into the flour until the mixture resembles coarse breadcrumbs—this creates pockets of fat that will make the crust flaky. Add ice-cold water a tablespoon at a time, mixing gently until the dough just comes together without being wet or sticky. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes while you prepare the filling.

Press the extra-firm tofu between paper towels or a clean kitchen towel under a weight (like a cast iron skillet or canned goods) for 10-15 minutes to remove excess moisture—this is crucial for getting a creamy, custard-like texture rather than a watery filling. Mince the garlic, chop the green onions (separating whites and greens), and finely chop the fresh basil. I like to add the garlic and white parts of the green onions to a food processor with the pressed tofu first, as it creates a more integrated, unified flavor throughout the filling.

Preheat your oven to 180°C (355°F). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness and carefully transfer it to a tart pan or 9-10 inch pie dish, pressing gently into the bottom and sides. Trim any excess dough from the edges. Prick the bottom several times with a fork to prevent puffing, then chill the crust for 15 minutes while you prep your filling ingredients. This second chill ensures the crust holds its shape during blind baking.

Line the chilled crust with parchment paper and fill with pie weights, dried beans, or rice to prevent the bottom from puffing up. Bake at 180°C (355°F) for 15 minutes, then carefully remove the weights and parchment and bake for another 10 minutes until the crust is light golden and set but not fully cooked through. This partial baking ensures a crispy crust that won't become soggy from the wet filling.

To the food processor with your tofu and aromatics from Step 2, add the lemon zest, lemon juice, nutritional yeast, nutmeg, turmeric, extra virgin olive oil, both salts, black pepper, and basil. Blend until completely smooth and creamy, scraping down the sides as needed—this should take 2-3 minutes. In a separate small bowl, add the chickpea flour and blend it in as well, or add it directly to the processor. The chickpea flour acts as a binder, helping the custard set properly during baking.

Trim the asparagus into 1-inch pieces and combine with the peas. Spread this vegetable mixture evenly over the partially baked crust from Step 4. Pour the smooth tofu filling from Step 5 over the vegetables, using a spatula to distribute it evenly and gently settle the vegetables into the custard. I find letting the filling sit for a minute before pouring helps it spread more easily without displacing the vegetables. Increase the oven temperature to 200°C (390°F) and bake for 35-40 minutes until the top is golden and the filling is set but still has a slight jiggle in the center—this means it will be creamy, not rubbery.

Remove the quiche from the oven and let it cool completely at room temperature for at least 30 minutes before slicing—this allows the filling to set fully and makes for cleaner, more beautiful slices. The quiche can be served warm, at room temperature, or chilled, making it perfect for meal prep or entertaining.