Vegetarian Spinach Quiche with Pasteurized Feta

This savory spinach quiche is a wonderful meal for the third trimester. It provides valuable iron from the spinach and protein from the feta cheese. It is also perfect for eating in small portions throughout the day.

Ingredients (for 2 to 3 portions)

• 1 roll of fresh shortcrust pastry (store-bought)
• 400 g fresh spinach (or thawed frozen spinach)
• 150 g pasteurized feta cheese (commercially packaged)
• 3 eggs
• 150 ml heavy cream (or oat cream)
• A pinch of nutmeg, salt, and mild pepper
• A little oil for the pan

Preparation

1. Preheat the oven to 200 degrees Celsius.
2. Place the pastry into a greased tart pan and press it gently against the edges.
3. Wilt the fresh spinach in a pan with a little oil or squeeze the excess water from thawed spinach.
4. Whisk the eggs with the cream and season mildly with nutmeg, salt, and pepper.
5. Spread the spinach over the pastry and crumble the pasteurized feta on top.
6. Pour the egg mixture evenly over the filling.
7. Bake the quiche for about 30 to 35 minutes until the surface is golden brown and set.

Good to know

The quiche tastes absolutely delicious both warm and cold. You can easily bake it the day before and store it in the refrigerator. This way, you always have a small meal ready to go.

If things are feeling difficult

Heartburn is often noticeable in the last trimester. Eat the quiche in small pieces and simply leave out the pepper, onions, or garlic. The mild ingredients are usually very easy to digest.

Note

If you have health questions or uncertainties about nutrition during pregnancy, it is best to contact your obstetrician, gynecologist, or midwife.