Begin by making the pie crust. Prepare the ice water by either chilling the water ahead of time or adding a few ice cubes to the water. Add the flour, sugar, and salt to a food processor and blend for a few seconds to combine. Add the coconut oil and pulse a few times to cut in the oil. Run the food processor and slowly pour in the water. Blend until the mixture is well-combined. You should have a nice dough that is just slightly sticky.

Gently flour a clean work surface and transfer the dough ball to the surface. Use a rolling pin to roll out a nice circle to fit the shape of a standard pie pan. Lightly grease the pie pan with coconut oil and place the dough into the pan. You can pinch the edges to create a nice design, or leave it plain. Set aside.

Heat a large pan with the coconut oil and add the leeks and garlic. Sautee for about 3 minutes. Add the broccoli, mushrooms, rosemary, and salt and sauté for about 15 minutes, or until the veggies are cooked nicely.

Add the spinach and cook it for a couple of minutes until it is just wilted. Set aside.

Preheat the oven to 425 degrees F.

Add all of the rest of the ingredients to a blender and blend until well-combined. The mixture won’t be perfectly smooth. This adds nice texture to the quiche.

Transfer the tofu mixture to the pan with the veggies and mix until just combined. Pour the quiche filling into the crust and spread it out evenly.

Bake the quiche in the center rack of your oven for 28-30 minutes, until the edges of the crust are golden brown. Remove the quiche from the oven and slice and serve immediately.