1-First off, preheat your oven to 350°F and grease up a pie dish or quiche pan really well that prevents any sticking later. In a large skillet, heat 1 tablespoon of your chosen fat (like ghee or avocado oil) over medium-high heat. Cook those zucchini rounds in a single layer until they start to brown, then flip and do the other side. Once done, set them aside this step really amps up the flavor! ❤️

2-Next, lower the heat to medium and add the remaining tablespoon of fat. Toss in the chopped onion and cook until it’s translucent and starting to brown, which takes about 3-4 minutes. Add the minced garlic and let it cook for just a minute, then throw in the baby spinach and cook until it’s wilted. Spread this mixture evenly in your greased pan, then layer on the zucchini and tomato slices, saving some for the top. Sprinkle that minced fresh basil over everything for a burst of freshness.

3-Finishing Touches and Baking: In a big bowl, whisk together the 8 eggs, 1/4 cup dairy-free milk, 1/2 teaspoon salt, and fresh ground pepper to taste. Pour this over your veggies in the pan and give it a gentle shake to settle. Top it off with the reserved zucchini and tomatoes, then pop it in the oven. Bake for 35-40 minutes until the center is set, and let it cool a bit before cutting into wedges. Don’t forget to garnish with extra basil it makes the dish look as good as it tastes!