Vegan “quiche” with spinach, sweet peas, leeks, and dill.

For the filling, I blended the following:
1 package silken tofu, 1 package firm tofu, about 1/3 cup cornstarch, a bunch of fresh dill, a couple teaspoons of black salt, about a tablespoon of garlic salt, and about 1/2 cup of nutritional yeast.

I poured this into pre-made pie crusts and folded in some spinach, peas, leeks, and garlic that I sautéed in olive oil on the stove.

Bake for 40-45 minutes at 400F.