Asparagus & Portobello Quiche

I was admittedly skeptical of the idea of a vegan "quiche," seeing as in my dairy days I was a bit of a quiche connoisseur. I said to myself, "Self, look, there is no way that you are ever going to recreate that perfect egg and cheese consistency which is desirable in a quiche." Just when I had given up all hope I came across a decadent recipe worthy of a few seconds of drool and then made it my mission to veganize the hell out of it. Mission complete. This recipe will take a lot of time, maybe a little stress, and some cajones for the less kitchen-suavy.

For the Crust:
3 tablespoons toasted sesame seeds
1 cup whole wheat flour
1/2 tsp baking powder
3/4 tsp seasalt
1/2 tsp black pepper
1/3 cup soymilk
1/3 cup olive oil

For the Filling:
7 tbps olive oil (plus extra for roasting)
1 cup diced onion
2 cups sliced portobello mushrooms
1 tsp sea salt (plus extra for roasting)
3 finely diced garlic cloves
1/2 tsp thyme
1 tsp finely chopped fresh dill
1 package firm tofu (patted dry)
2 tbsp lemon juice
1 tsbsp apple cider vinegar
2 cups asparagus (cut into 1" pieces)
12 asparagus heads (for decoration)
1/4 cup nutritional yeast flakes (for decoration)
1/2 cup vegan monteray jack or cheddar cheese

1. Preheat oven to 350.
2. Spread sesame seeds on a baking sheet and toast in the oven for 8 minutes. Drizzle the extra olive oil and salt onto the mushrooms and allow to roast in the oven for 20 minutes.
3. To make the crust, combine sesame seeds, flour, baking powder, salt, pepper, soymilk, and oil until dough is formed.
4. Brush a tart or muffin pan with oil. Place dough into the pan and make sure to fill the crevices. Trim off any excess then refrigerate.
5. To make the filling, saute garlic, olive oil, salt, and onions until slightly carmelized. Allow the garlic oil to cool.
6. Crumble the tofu into the bowl of a food processor, add vinegar, thyme, dill, "cheese," and lemon lemon juice. Puree until smooth in texture. Scrape the mixture into a bowl, add mushrooms, asparagus, garlic/onion oil, and any remaining salt.
7. Fill crust with tofu and vegetable mixture and smooth flat. Sprinkle with nutritional yeast flakes. Place reserved asparagus heads on top.
8. Bake for 45 minutes or until firm.
9. Serve hot or cold.