Preheat the oven to 350ºF / 175ºC.
Pour olive oil into a large nonstick skillet and heat over medium-high heat. Sauté onions and garlic for 4 minutes, then add in zucchini, mushrooms, pears and cherry tomatoes. Sprinkle with turmeric, paprika, dried thyme, salt and ground black pepper, and cook, stirring frequently, until slightly browned.
Put tofu, vegan yoghurt and a pinch of salt in a large bowl, then process using a hand blender. Add almond milk if needed to create a smooth and creamy texture. Once done, pour the mixture into another bowl.
Add in the cooked vegetables and pears and mix until combined.
Put the store-bought quiche crust in a tart pan and pour in the filling.
Bake at 350°F until the center is just set, for about 40 to 45 minutes.
Move to a rack and let cool before slicing.