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Preheat the oven to 180°C.
For your crust, blitz the flour, sugar, salt, and coconut oil in the food processor until it reaches a crumb-like texture. Slowly add water until it processes into one large ball of dough.
Place the dough into the centre of your pie dish and gently press down until it's spread evenly across the bottom of the dish. Using your fingers, shape the edges of your crust up and around the walls of the dish, aiming for about 5mm thickness. Place prepared dish in the fridge.
For your filling, blend up the tofu, cornstarch, black salt, mustard, onion powder, garlic powder, salt, turmeric, white pepper, and plant milk in the food processor (no need to clean it between uses!) until smooth and well-mixed. Add extra plant milk if needed for blending.
Transfer the filling to a large mixing bowl, then fold in the vegan cheese, spring onions, grated zucchini, and fresh herbs.
Spoon the filling into your prepared dish from the fridge, and spread it around evenly, avoiding the edges of the crust.
Bake for 40 mins, or until beginning to turn golden. The quiche should be set and firm to the touch.
Allow to cool for a few minutes before cutting the quiche into slices, then add your desired garnishes.