Prepare the leeks by trimming the dark green tops, cutting them in half and giving them a clean to ensure there is no grit leftover in between the layers. Slice each half nice and thin.
Heat up some oil in a large frying pan and add sliced leeks followed by minced garlic. Fry them stirring occasionally until nice and softened but not too coloured.
In the meantime, put tofu in a sieve over a bowl or a sink to drain the excess water.
Next, place the tofu and all of the herbs, spices, soya cream and cornflour in a bowl of food processor and mix until nice and smooth. You can also do it by hand mashing and mixing everything with a fork, although food processr will definitely give you smoother consistency.
Once the leeks are nice and soft and tofu mixture ready, mixed them togetherand and transfer into pre-baked pastry case.
Arrange trimmed asparagus spears on top as per your liking and bake your quiche in preheated oven (temperature lowered to 180C/350F/Gas Mark 5)) for approx. 30-40 minutes until set.
Take the quiche out of the oven and let it cool down in a tin for a bit before slicing and serving.
Enjoy!