Parmesan Spinach Bread (GAPS-legal, grain- and nut-free)

I love a good sandwich.  Now that we eat a grain-free and starch-free diet, the bread options are pretty limited.  Sure, lettuce wraps are tasty too, but occasionally I like to have something more substantial to use as a base. 

Parmesan spinach bread is delicious to eat plain, or as the base for a sandwich.  It is superb topped with leftover roasted chicken, cheddar cheese, and homemade mayonnaise (use a toaster oven to melt the cheese on top of the chicken).  Or try it with bacon and homemade ranch dressing.   

Parmesan Spinach Bread
1/2 cup frozen spinach, thawed and drained well
6 eggs, preferably from pastured hens
2 cloves fresh garlic, minced or pressed
1/2 cup grated parmesan cheese
1 tsp dried basil
1/4 tsp celtic sea salt
pinch freshly ground pepper
2Tb butter, at room temperature

1. With the exception of the butter, combine all ingredients in a medium bowl.  Use a fork to beat all ingredients together until well-combined. 
2. Grease a glass pie plate or 8X8 glass dish with 2 Tb butter.  This will make a nice thick layer of butter that will melt into the egg mixture. 
3. Pour egg mixture into greased dish and bake at 350 degrees F until set.  This will take about 15-20 minutes if you start with a preheated oven, or 20-25 minutes starting with a cold oven.
4. Cool slightly and serve. 

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet , Real Food Wednesday at Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist!