Preheat your oven to 350°F (175°C).

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

In a skillet, heat 1 tablespoon of oil over medium heat. Add the zucchini rounds and sauté for 2-3 minutes.

Add another tablespoon of oil and sauté the diced onion for 3-4 minutes. Then add garlic and sauté for an additional minute before incorporating spinach.

Spread the sautéed onion, garlic, and spinach mixture evenly in the quiche pan. Layer most of the zucchini rounds and sliced tomatoes on top.

In a mixing bowl, whisk together the eggs, plant-based milk, salt, and pepper until fully combined and frothy. Pour the mixture gently over the layered vegetables.

Carefully top the quiche with the reserved zucchini and tomato slices. Shake the dish gently to ensure everything settles evenly.

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

Once baked, remove the quiche from the oven and allow it to cool for 10-15 minutes before serving.