Begin by preheating your oven to 350°F (175°C). Grease the quiche pan with ghee or avocado oil.

In a skillet, heat 1 tablespoon of ghee or oil over medium heat. Add thinly sliced zucchini and sauté for 2-3 minutes until golden brown.

Sauté chopped onions in the same skillet for 3-4 minutes, then add minced garlic for an additional minute, followed by fresh spinach until just wilted.

Spread the sautéed onion and spinach mixture in the greased quiche pan, layer with zucchini and tomato slices, and sprinkle with chopped basil.

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

Pour the egg mixture over the vegetables, distributing evenly. Arrange remaining zucchini and tomato slices on top.

Bake in the preheated oven for 35-40 minutes until firm with a slightly jiggly center.

Let the quiche cool for 10-15 minutes before slicing and serving. Garnish with extra basil if desired.