To make the crust, place the flours and salt into a food processor fitted with the S blade. While pulsing continuously, drizzle in the olive oil and then the water. As soon as the crust is holding together in the processor -- not forming a ball, but getting a little sticky -- stop adding water. Empty the dough into an oiled pie dish and use your fingers to press it around evenly. It should cover the bottom and the sides of the dish easily. Flute the edges of the crust. Place the crust in the fridge until you're ready to assemble the quiche. Crust can be made up to two days in advance.

Preheat your oven to 350F. Bring a pot of salted water to boil. Add the asparagus and cook until they're crisp-tender (about two minutes). Plunge them into cool water, drain them, and set them aside.

Heat the oil in a large frying pan or skillet over medium heat. Add the leeks and shallots and a pinch of salt. Cook until the leeks are turning golden, adding a few tablespoons of water if necessary to prevent sticking. Turn off the heat.

Place the tofu, potato or beans, turmeric, miso, nutritional yeast, chickpea flour, lemon juice, mustard, and salt into a blender. Blend till very smooth; check for seasoning and season to taste. Transfer this blended mixture to the pan or skillet containing the leeks. Mix everything well. Add the asparagus and mix again.

Transfer the filling to the prepared pie dish and pour the filling into the crust. Arrange asparagus spears on top to be pretty, if you like. Transfer the pie dish to your oven. Bake for 35 minutes, or until the top is browning lightly and the crust is slightly golden. If anything starts to brown before the filling sets, cover the pie dish with foil as it bakes.

Once the quiche has cooled to room temperature, transfer it to the fridge and allow it to set for at least two hours (preferably 4-6). Cut into 6 or 8 slices and serve.