Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or oil and set aside.
Wash the baby spinach thoroughly and pat dry with a clean kitchen towel or paper towel. Roughly chop the spinach leaves.
Mince the garlic cloves and finely chop the onion.
Slice the tomatoes and zucchinis into thin rounds.
In a large skillet, heat the ghee or avocado oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 2-3 minutes.
Add the sliced zucchinis to the skillet and cook until they are slightly tender, about 5 minutes.
Add the chopped spinach to the skillet and cook until wilted, stirring occasionally, about 2-3 minutes.
In a large mixing bowl, whisk together the eggs, dairy-free milk, fresh ground pepper, and salt until well combined.
Spread the cooked vegetables evenly in the greased pie dish.
Pour the egg mixture over the vegetables in the pie dish, making sure it covers them evenly.
Arrange the sliced tomatoes on top of the egg mixture in a decorative pattern.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the edges are golden brown.
Once cooked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
Serve the Crustless Garden Vegetable Quiche warm or at room temperature. Enjoy your gluten-free and dairy-free meal!
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