Preheat the oven to 350 degrees. Grease a 9-inch pie plate with cooking spray. Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepapred pie plate. It’s okay if pieces extend above the side of the pan, because they shrink as the cook in the oven. Spray the potatoes with cooking spray and season with garlic powder, salt and pepper.

Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes.

Slice the zucchini halfway through lengthwise, careful not to pierce through the center, and then spiralizer on Blade A to create chip slices (you could also do this with a mandolin.)

While potato crust bakes, in a medium bowl, whisk together the eggs, almond milk, cheese (if using), basil, and season with salt and pepper. Add in the zucchini slices.

Once potato crust has cooked to tender, pour the egg and zucchini mixture over the crust and then place the tomatoes over the top, scattering evenly. Bake for 30 to 35 minutes, unit he eggs puff up and are set in the center. Remove the quiche from the oven and let cool for 5 minutes before slicing. Serve hot.