Egg and Spinach Quiche

INGREDIENTS
2 ezekiel tortillas
3 cups plain kefir
1 tbsp fresh basil (chopped)
1 tbsp extra virgin olive oil
1/2 cup shredded fresh spinach
4 free range eggs, lightly beaten
1/4 tsp salt
A few grinds of black pepper
1/3 cup of parmesan cheese
1/4 cup of ground or diced grass-fed beef or free-range chicken, finely chopped

PREPARATION
1. Preheat the oven to 400° F.

2. Warm the basil and kefir in a small saucepan over low heat for about 10 minutes and set aside.

3. Heat the oil gently in a medium skillet.

4. Add in the spinach and cook until it until it just begins to stick to the pan, and then turn off the heat.

5. Whisk together the warmed kefir, eggs, salt, pepper and cheese.

6. Add all these to the spinach, stirring gently so that everything is thoroughly combined.

7. Sprinkle the meat onto ezekiel tortillas placed in a pie pan and cover with the whisked mixture.

8. Bake on the bottom rack for 15 minutes.

9. Transfer the dish to the middle rack of your oven, turn down the heat and bake for another 30 minutes at 350°F (or until it feels firm on top).