Asparagus, Tomato & Tofu Quiche
[Vegan]

For the Quiche Base:

• 1 1/2 cups ground almonds
• 1 1/2 cups oat flour
• 4 tablespoons dairy-free butter or coconut oil, melted
• 3 tablespoons aquafaba
• 1-3 tablespoons dairy-free milk
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon oregano
• 1 teaspoon veggie rub spice
• Salt and pepper, to taste

For the Tofu Quiche Filling:

• 17.6 oz (500g) firm organic tofu, chopped
• 5-6 tablespoons dairy-free milk of choice
• One leek, finely chopped
• 3 cloves garlic, minced
• 4 handfuls spinach
• Large handful fresh basil, chopped
• 3 tablespoons  Nutritional Yeast
• Pinch chilli flakes (to taste)
• 1 teaspoon oregano
• Bunch asparagus spears, trimmed
• 1/2 cup cherry tomatoes, sliced