Preheat the oven to 176°C/350°F.

Heat the olive oil into a medium skillet, and add the crushed garlic, turmeric and chopped asparagus.

Cook for two or three minutes over low heat, tossing frequently, then add the lemon juice, season with salt and pepper, cook for one more minute then turn of the heat. (the asparagus should be green and still crunchy).

In a large bowl beat the eggs with the milk.

Add the silken tofu and cooked asparagus and season with salt and pepper.

Grease the baking pans with olive oil (or line them with parchment paper), and distribute evenly the egg mixture.

Bake for 40 minutes, then remove from the oven and set aside for five minutes before removing from the baking pans.

While quiche is baking, prepare the mint pesto.

Add the garlic clove, mint, cashews and salt into a mortar and crush them with a pestle.

Add gradually the olive oil to obtain a paste, then add the lemon juice and mix to incorporate.

Serve the quiche warm, drizzled with mint pesto and with a fresh salad.