Make flour with sunflower seeds, using a blender or food processor.

Mix with other ingredients in a bowl.

Knead a little, add more water if necessary, until blended and dough forms.

Important: The dough has no gluten, so it is very difficult to stretch with a rolling pin, go pressing chunks of dough into the mold to coat completely * See image 2.

Chop the leeks, cook it in a pan with a little olive oil, add salt.

Add the asparagus, sauté to brown on all sides.

Finally add the quartered mushrooms, saute until golden.

Season with salt and pepper.

Turn off heat and set aside.

Boil the potatoes until tender.

Peel and cool.

Go through the mixer potatoes, season with a dash of lemon juice, olive oil, salt, pepper and nutritional yeast to taste.

It will be a sticky paste-like melted cheese.

In a bowl, mix of the cheese with the filling.

Place the filling in the mold previously covered by the dough of cornmeal.

Press the filling to carry it all over the pan.

Top with more cheese.

Bake in moderate oven for 30 minutes or until the quiche is golden brown.

Serve hot.