Preheat your oven to 350°F (175°C). Coat your pie dish or quiche pan with ghee or avocado oil.

In a skillet over medium-high heat, add 1 tablespoon of ghee or avocado oil. Arrange the zucchini rounds in a single layer and cook until golden brown, about 2-3 minutes per side.

Lower the heat, add the remaining tablespoon of ghee or avocado oil, and sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and stir for about a minute.

Add baby spinach to the skillet and stir until wilted, about 1 minute. Remove from heat.

Spread the cooked onion, garlic, and spinach mixture in the bottom of the greased quiche pan. Layer the majority of the browned zucchini and tomato slices over the mixture.

Sprinkle chopped fresh basil generously over the layered vegetables.

In a mixing bowl, whisk together the eggs, plant-based milk, salt, and black pepper until smooth.

Pour the egg mixture over the layered vegetables in the quiche pan.

Top your quiche with the reserved zucchini rounds and tomato slices.

Bake in the preheated oven for 35-40 minutes, until the center is set. A toothpick inserted in the middle should come out clean.

Allow the quiche to cool for 10-15 minutes before slicing and serving garnished with extra fresh basil.