Ingredients:
3 cups baby spinach, chopped
1 tablespoon fresh basil, chopped
2 cloves garlic, minced
1/2 small onion, finely chopped
1 1/4 cups small tomatoes, halved or quartered
2 small zucchinis, thinly sliced
1/4 cup dairy-free milk (such as almond milk, coconut milk, or soy milk)
8 eggs
2 tablespoons ghee or avocado oil
Freshly ground pepper, to taste
1/2 teaspoon salt
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with a little oil or dairy-free cooking spray.
Heat the ghee or avocado oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until softened and fragrant.
Add the sliced zucchinis to the skillet and cook for another 2-3 minutes until they begin to soften.
Stir in the chopped baby spinach and continue cooking for another 2 minutes until the spinach wilts.
Remove the skillet from heat and let the vegetable mixture cool slightly.
In a large mixing bowl, whisk together the eggs and dairy-free milk until well combined. Season with salt and freshly ground pepper to taste.
Add the cooked vegetable mixture to the egg mixture and stir to combine.
Pour the egg and vegetable mixture into the prepared pie dish or quiche pan.
Arrange the halved or quartered tomatoes on top of the egg mixture.
Transfer the quiche to the preheated oven and bake for 25-30 minutes, or until the center is set and the top is lightly golden brown.
Once cooked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
Serve slices of the crustless garden vegetable quiche warm or at room temperature.
Enjoy your delicious gluten-free and dairy-free quiche packed with garden-fresh vegetables!