1-Preheat your oven to 350°F and grease a pie dish or quiche pan. This initial step ensures your oven reaches the proper temperature for even cooking.

2-Prepare the zucchini by melting 1 tablespoon of your chosen fat in a large skillet over medium-high heat. Cook zucchini rounds in a single layer until browned, then flip and brown the other side. Remove from pan and set aside. This step enhances both flavor and appearance of the zucchini.

3-Cook the aromatics by reducing heat to medium. Add the remaining fat, then cook onions until translucent and slightly browned (3 4 minutes). Add garlic and cook for 1 minute more, until fragrant. Add spinach and cook until wilted. Remove from heat.

4-Layer the vegetables by spreading the onion-spinach mixture evenly in the prepared pan. Layer cooked zucchini and tomato slices on top, reserving some for garnish. Sprinkle with minced basil.

5-Prepare the egg mixture by whisking eggs, dairy free milk, salt, and pepper in a bowl until well combined.

6-Assemble the quiche by pouring the egg mixture over the vegetables. Gently shake the dish to help the liquid settle between the vegetables. Top with reserved zucchini and tomato slices for an attractive presentation.

7-Bake until set for 35 40 minutes. The quiche is done when the center is set and a knife inserted comes out clean. Allow to cool slightly before cutting.

8-Garnish and serve with fresh basil for a pop of color and flavor.