Step 1 Preheat oven to 160°C. Grease a round 23cm loose-based fluted tart tin. Spray each filo sheet with a light coating of olive oil, then fold in half. Layer folded filo in tin, evenly covering base and sides, to make a quiche case. Place prepared tin on a baking tray.
Step 2 Blanch asparagus and peas in a saucepan of boiling water for 1 minute, or until just tender. Drain and refresh under cold running water; drain again.
Step 3 Blend tofu and eggs in a food processor until smooth. Season with cracked black pepper, and transfer tofu mixture to a bowl. Stir in blanched vegetables with zucchini, capsicum, feta and mint.
Step 4 Pour tofu filling into filo quiche case, distributing feta and vegies evenly. Bake for 30–35 minutes, or until filling is set and golden. Remove from oven and leave quiche to cool for 5 minutes.
Step 5 Cut quiche into wedges and serve with salad leaves.