Crustless Garden Vegetable Quiche (gluten free + dairy free)

Step 1

Preheat oven to 350’F.  Liberally grease a pie dish or quiche pan.

Step 2

In a large skillet, melt one tablespoon of fat of choice over medium-high heat.  Arrange zucchini rounds in a single layer in bottom of skillet and cook until starting to brown .  Flip zucchini rounds and cook on other side. Remove from pan.

Step 3

Lower heat to medium, add remaining one tablespoon of fat and cook onions until translucent and beginning to brown, about 3-4 minutes.  Add garlic and cook for one minute.  Add baby spinach and cook until just wilted.  Remove from heat.

Step 4

Spread onion/spinach mixture evenly onto bottom of greased quiche pan.  Layer cooked zucchini rounds and tomato slices on top- reserving a handful of each for the top. Sprinkle on minced fresh basil.

Step 5

In a large bowl, whisk together eggs, dairy free milk, salt, and pepper.  Pour mixture over top of vegetables in quiche pan.  Give a little shake to settle.  Top with remaining zucchini rounds and tomato slices.

Step 6

Bake for 35-40 minutes, until center is set.  Cool slightly before cutting into wedges. Garnish with fresh basil.