Preheat your oven to 350°F (175°C).

Generously coat a pie dish or quiche pan with ghee or avocado oil.

In a large skillet, heat 1 tablespoon of ghee or avocado oil until shimmering. Add the zucchini in a single layer and cook undisturbed for 2-3 minutes until golden brown on one side. Flip and brown the other side before removing and setting aside.

Lower heat to medium and add 1 tablespoon of ghee or avocado oil. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and sauté for another minute. Incorporate baby spinach, stirring until just wilted.

Spread the sautéed onion, garlic, and spinach mixture evenly in the quiche pan.

Layer the cooked zucchini rounds and tomato slices over the spinach mixture, saving some for topping.

Sprinkle chopped fresh basil over the vegetables.

Whisk together eggs, plant-based milk, salt, and black pepper until smooth.

Pour the egg mixture over the layered vegetables.

Top with reserved zucchini and tomato slices.

Bake for 35-40 minutes until center is set and a toothpick comes out clean.

Allow the quiche to cool for about 10-15 minutes before slicing.