Preheat your oven to 350°F (175°C). Grease a quiche pan with ghee or avocado oil.

In a skillet, heat 1 tablespoon of ghee or oil over medium-high heat. Sauté sliced zucchini for 2-3 minutes per side until golden, then remove from skillet.

Lower heat and add another tablespoon of oil. Sauté diced onion until translucent (3-4 minutes), then add minced garlic and cook for an additional minute. Stir in spinach and cook until wilted (1-2 minutes).

Layer the onion and spinach mixture in the greased quiche pan, then add browned zucchini and fresh or sun-dried tomatoes, finishing with fresh basil.

In a bowl, whisk together eggs, plant-based milk, salt, and pepper. Pour mixture over layered vegetables.

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

Allow the quiche to cool for 10-15 minutes before slicing. Garnish with more fresh basil if desired.