Make the pastry by working the the flour, the salt and the vegan butter with by hands or using a food processor until reaching a coarse breadcrumbs texture. Slowly add as much cold water as required to bind the dough together.
Roll the pastry 1/2 cm thick and arrange onto 4 individual 5-inch pie trays . If the mixture is too crumbly, make some patch work inside the tray until you cover all the surface. Pierce the surface with a fork.
If using the air fryer there's no need to use baking beans and simply blind bake for 10 minutes at 200°C/390° F. If using the traditional oven preheat it at 180°C/350° F, layer a foil sheet on top of the pastry, fill with dry beans or ceramic beans and blind bake for 15-20 minutes.
Fry the vegan ham in a pan until crispy and gently sauté the asparagus in a bit of oil for 5 minutes until tender, season with salt and pepper, then set aside.
In a food processor add: milk, chickpea flour, corn starch, dark sugar, vegetable oil, black salt, turmeric, nutmeg and pepper. Blend until smooth.
Now the case is blind baked, spread the crispy vegan ham over the bottom of the pastry, and sprinkle your choice of grated vegan cheese or nutritional yeast over it.
Carefully pour in the filling and bake at 180°C/350° F for 10 minutes in the air fryer or for 25-30 minutes in the oven. The filling should result golden and slightly set to the touch.
Before serving, wait at least another 10 minutes for the filling to completely set, then remove the quiche from the mould.