How much cooking have you done since you have been under a stay-at-home order for COVID-19?  I feel as if I have never cooked more in my lifetime.

I have really tried to have zero waste in my cooking these days. I had leftover Easter ham and decided to throw together a "use what I have in the fridge" quiche for another meal. I used this favorite quiche recipe of mine that I originally shared in 2012 on the blog and adapted it to work for what food I had in the refrigerator.

Spinach and Ham Quiche

It turned out well. So much in fact that I made the Spinach and Ham Quiche a second time.

Quarantine Spinach and Ham Quiche

1 store-bought pie crust
2 tablespoons unsalted butter
1 small onion, minced
Up to 10-ounces of fresh spinach, stemmed and washed
1/4 cup of diced ham
1 teaspoon of salt
1/4 teaspoon pepper
3 large eggs
3/4 cup milk
1/3 cup shredded cheese


Preheat oven to 400 degrees. Prick the bottom of the crust with a fork. Bake the crust until it just starts to color, about 10 minutes. Remove the crust. Set aside. Lower over to 350 degrees.

While crust is in the oven, melt butter in a large pan, add onion and cook over medium heat until soft, about five minutes.  Chop the damp spinach and add it to the pan with the onions. Cover and cook occasionally, until the spinach is tender and shrinks. Drain off any liquid in the pan.  Season with salt and pepper.

Whisk the eggs and milk together in a large bowl. Stir in the spinach mixture, cheese, and add the diced ham. Pour the entire mixture into the browned prebaked pie crust and slide onto a baking pan.  Bake until the pie puffs, and the top is golden brown, 35 to 40 minutes. Let quiche settle for at least 10 minutes before serving.  It is even better when reheated.

Quiche on a plate.