Crustless Corn Cilantro Quiche
Crustless Corn Cilantro Quiche - Vegetarian enjoyment out of the oven, with spicy seasonings
Healthy, because
Even smarter
Nutritional values
The spicy mixture of mild, magnesium-rich corn and paprika provides enough vitamin C per portion to cover your daily requirements. Additionally, the casserole is rich in vitamin E which strengthens the body's defenses and helps repair damaged cells.
The casserole works well for leftovers because it tastes just as great lukewarm or cold as hot from the oven.
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 238 mg |
Ingredients
- Ingredients
- 1 lb Corn (canned, drained)
- 2 onions
- 3 garlic cloves
- 2 red Bell pepper
- 1 green Bell pepper
- ½ bunch cilantro
- 4 Tbsps olive oil
- salt
- 3 Tbsps Spelt flour
- 4 eggs
- 1 pinch cayenne pepper
- 1 pinch ground Cumin
- 1 pinch Chili powder
Kitchen utensils
Preparation steps
Drain corn in a sieve. Peel onions and garlic and chop finely.
Halve the bell peppers, remove seeds, rinse and cut into small cubes.
Rinse cilantro, shake dry and coarsley chop, including the tender stems.
Coat a baking dish with 1 tablespoon olive oil. Heat the remaining oil in a non-stick pan. Add onions, garlic and diced bell peppers and sauté for 5 minutes over medium heat. Season with salt, let cool slightly and stir in the cilantro.
Put corn in a high vessel and puree with an immersion blender.
Put corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.
Add cooked vegetables to the corn, flour and egg mixture and season with salt, cayenne pepper, cumin and chili powder.
Pour the vegetable-egg mixture into the baking dish, smooth the surface, and bake in a preheated oven at 400°F for about 45 minutes.
