Preheat oven to 300F and lightly oil 3-inch tart pans— I used 6 but could have used 8. Place on a baking sheet and set aside.
Add onion, garlic avocado, thyme and salt and pepper to a food processor and pulse until smooth. Add the flax and sunflower to the processor and pulse until mixed through and blended.
Transfer mixture to eat tart pan and mold into the grooves. Bake at 300F for about 45 minutes. Remove from oven and set aside. Raise oven temperature to 350F.
In a skillet over medium heat, add avocado oil. Add chopped leek, asparagus, salt and pepper and stir. Sauté for around 8 minutes, until golden brown and fragrant. Add spinach and cook until wilted. Set aside.
In a small, separate bowl whisk eggs with coconut milk and nutmeg until smooth.
Take the crust tins, fill with the asparagus mixture and pour the whisked egg mixture on top. Bake at 350F for 30 minutes or until the tops are lightly brown and cooked through.