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To make the crust: Position the rack in the bottom third of the oven and preheat the oven to 375 degrees F.
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Blend the all-purpose flour, pastry flour, haking powder, and salt in a food processor. Pulse in the oil
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until the mixture resembles coarse meal, then mix in enough water to form moist clumps.
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Gather the dough into a ball, then flatten it into a disk. Press the dough into a 9-inch-diameter tart pan with a removable bottom.
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To make the Filling: Cut off the top 3 1/2-inches of the asparagus tips and set aside. Cut the lower portion of the asparagus stalks into thin slices.
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Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the leeks, 1 tablespoon of the garlic, the sliced asparagus stalks, oregano, and thyme. Saute for 8 minutes, or until the leeks are tender.
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Meanwhile, bring a large pot of salted water to a boil. Add the asparagus tips and cook just until crisp-tender, about 2 minutes. Drain well and place on paper towels to drain further.
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Blend the tofu, uineboshi paste, salt, and the remaining 2 tablespoons olive oil and 1 tablespoon garlic in a food processor until smooth and creamy Transfer to a large bowl and stir in the leek mixture.
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To assemble the quiche: Spread the tofu mixture over the prepared crust, mounding slightly in the center. Arrange the asparagus tips like the spokes of a wheel atop the filling, with the tips pointing toward the edge.
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10.
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Bake the quiche for 45 minutes, or until the filling is set and golden. Let stand 10 minutes, cut into wedges and serve.
