Preparation

• Preheat oven to 350’F. Liberally grease a pie dish or quiche pan.
• In a large skillet, melt one tablespoon of fat of choice over medium-high heat. Arrange zucchini rounds in a single layer in bottom of skillet and cook until starting to brown. Flip zucchini rounds and cook on other side. Remove from pan.
• Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.
• Spread onion/spinach mixture evenly onto bottom of greased quiche pan. Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.
• In a large bowl, whisk together eggs, dairy free milk, salt, and pepper. Pour mixture over top of vegetables in quiche pan. Give a little shake to settle. Top with remaining zucchini rounds and tomato slices.
• Bake for 35-40 minutes, until center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.