Spread the olive oil around the bottom and sides of a pie dish to prevent the quiche from sticking. I use my fingers or a paper towel to make sure it's evenly coated.
Add eggs, water, salt, pepper, and garlic powder to a bowl. Whisk together until thoroughly combined.
Pour egg mixture into your greased pie dish.
Cut the stem off your zucchini. Peel the dark green skin and discard. Use your vegetable peeler to create zucchini ribbons. Stop when you reach the middle of the zucchini as it tends to be very seedy and may be too soft to produce ribbons.
Place the zucchini ribbons in the egg mixture. I like to roll mine up into little spirals. They won't all stay put but some of them will. That way they're not all lying flat in the dish.
Cut your grape tomatoes in half. If using cherry tomatoes instead you may want to cut into thirds. Give your basil a nice chop (I leave mine pretty big).
Add tomatoes and basil to egg mixture.
Bake for 30 minutes. Let the quiche cool a bit and serve.