Check SOAR, the Searchable Online Recipe Archive. Lots of the Indian and Ethiopian look like they would suffice. My personal favorites in the nutritonally complete, easy-to-freeze are Red Beans and Rice, which I currently have a pot of simmering on the stove, and Saag Paneer. For the RBAR, I usually just take a box of Zatarain’s , add some andouille and about two cups of Trinity (chopped onion, green pepper and celery). It’s nutritionally complete, although a little high in sodium. Freezes and reheats beautifully. For Saag Paneer, I get the dry-curd cottage cheese at a local Indian crocery, thaw frozen spinach, then saute onions and garlic in peanut oil. Toast the cheese bits, then add the spinach, season to taste with salt, pepper, cumin, and ground mustard. I usually add some ginger, too.
You can freeze quiche, but you should thaw it over the course of the day in the refrigerator so it isn’t watery.
Why are you supposed to have so many servings of eggs and milk? If it’s just the calcium and iron, you should be able to get that through meat, beans and leafy greens. That won’t raise your cholesterol as much, either. If you keep to the eggs, hardboiled is usually the easiest, most stable way to eat at least one a day. Makes a quick breakfast and it’s portable.
Ah, the Bradley Method. I remember that. He’s really big on protein, as I recall. He also has some sort of theory that eggs are just an especially good food all around and that pregnant women don’t really need to worry about their colesterol much. And salt is good–you need to maintain that extra blood volume. (I really liked that part, since I’m a salt lover and didn’t have any problems with swelling.)
I second the Indian recipes, if you like curries. They freeze really well and are a great nonboring way of getting a variety of vegetables. I’m also a big fan of enchiladas. You can put almost any cheese/bean/vegetable combination you like in them and just put whatever brand of canned sauce you like on top. Make a lot at once and freeze them, too.
Buying roast chickens or roasting a big one yourself is also good. You can eat part of it the first night and use the rest for tacos, casseroles, chicken salad, etc.
Another handy thing to do for breakfasts is to make really large batches of muffins or quick breads (carrot, pumpkin, and banana are especially appropriate) and freeze them after they are baked.
Good luck, and remember to stock up that freezer to be ready for the first couple of weeks after the baby comes, too.