A student from the Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Yogyakarta (UNY), Mau'idhatun Nashuha, has developed an innovative functional food product to address adolescent nutrition issues. She created a Quiche Lorraine recipe enriched with carrot and spinach purée as natural sources of iron, specifically designed for teenagers, particularly adolescent girls.

The idea originated from her personal experience while studying at a boarding school during junior and senior high school. At the time, the school routinely distributed iron supplementation tablets once a week to help prevent anemia among female students. However, many students were reluctant to take the tablets because of their metallic taste, unpleasant aroma, and lingering aftertaste, which often caused nausea and reduced compliance.

In addition, meals provided through the school's central kitchen were often repetitive, causing students to lose interest in eating. Vegetables such as spinach and carrots were frequently left unfinished, making it difficult for students to meet their daily nutritional requirements.

“From that experience, I was inspired to develop a functional food product that is not only rich in iron but also has a taste, aroma, and texture that appeal to teenagers, especially adolescent girls,” said Mau'idhatun Nashuha.

The product adapts the classic French Quiche Lorraine recipe by incorporating nutritious local ingredients. The pie crust is made with medium-protein wheat flour, carrot purée, butter, and egg, while the filling contains spinach, wood ear mushrooms, carrot purée, milk, cheese, eggs, and seasonings including salt, pepper, stock powder, and nutmeg.

Spinach and carrots were selected because they are rich in iron, vitamins, and antioxidants that support adolescent health and help prevent anemia. Presenting these vegetables in the form of a quiche is expected to increase teenagers' acceptance of vegetables that they may otherwise dislike.

The preparation process begins by mixing the crust ingredients, shaping the pastry with a crimped edge, and blind baking it at 175°C for 15 minutes. Meanwhile, the spinach and mushrooms are sautéed, and the filling mixture is prepared by combining milk, eggs, carrot purée, salt, pepper, and nutmeg. The filling is then poured into the pre-baked crust and baked again at 175°C for 25 minutes before being cooled, sliced, and served.

This innovation supports the Sustainable Development Goals (SDGs), particularly SDG 2 (Zero Hunger) and SDG 3 (Good Health and Well-being), by promoting nutritious food products made from locally available ingredients that are more appealing to young people.

Looking ahead, the product is expected to become more than an academic project. It has the potential to be developed as a healthy food alternative for schools and the wider community, contributing to improved adolescent nutrition and helping reduce the prevalence of iron-deficiency anemia.