• 2 tbsp olive oil, divided
  • 2 small zucchini, sliced into rounds
  • ½ cup yellow onion, sliced
  • 2 garlic cloves, minced
  • 3 cups spinach
  • ½ cup cherry tomatoes, halved
  • 8 large eggs
  • ¼ cup coconut milk
  • pinch of red pepper flakes
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 2 tbsp fresh basil, chopped
  1. Preheat the oven to 350°F.
  2. Heat 1 tablespoon of the olive oil in a 12 inch skillet or Dutch oven over medium high heat. Add the zucchini rounds in a single layer and cook for about 3 minutes per side. Set the zucchini aside on a plate.
  3. Lower the heat to medium. Add another tablespoon of olive oil to the same skillet and add the onions, stirring until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the spinach and cook until just wilted, then remove the pan from the heat.
  4. Grease a pie pan with olive oil. Spread the spinach/onion mixture on the bottom and layer most of the cooked zucchinis and cherry tomatoes on top.
  5. Crack the eggs in a bowl and whisk with the coconut milk, red pepper flakes, black pepper and onion powder. Pour over the veggies in the pie pan. Place the extra zucchini and cherry tomatoes on top.
  6. Bake for 35-40 minutes, or until the quiche starts to puff and turns a golden brown color on the edges. Make sure it’s still a little jiggly in the middle. Let the quiche cool slightly, then slice and serve garnished with basil.