In a food processor, combine flour, salt, and sugar. Add coconut oil and pulse a few times until the mixture is crumbly. Add water, and mix until the dough comes together so you could easily shape it into a ball.

Put your dough on a flour dusted surface. Use a rolling pin to roll it into a circle - the shape of your quiche pan.

Preheat the oven to 200C/400F.

Grease a quiche pan with some oil and add the dough evenly. Prick the bottom with a fork and bake blind for 15 minutes. Remove it from the oven and set it aside as you prepare the filling.

In a skillet, heat some oil over medium heat and add the sliced leeks. Saute for about 2 minutes, add spinach leaves and saute for 3 minutes more. Set aside.

In a mixing bowl, add chickpea flour and water, whisk together until well combined.

Add oil, garlic powder, nutritional yeast, salt, pepper, nutmeg, turmeric, and thyme.

Put the sauteed veggies, sliced tofu and half of the shredded vegan mozzarella into the baked quiche crust. Pour the chickpea mixture over. Top with the rest of shredded vegan mozzarella.

Let it bake in the preheated oven for about 30 minutes.