What's it like being on shelter in place and 2 new pie recipes

Everyone is talking about the conv-19 enough is enough i hear you i been through a lot during on lock down i feel like im on parolee on the presidents orders i miss going to take public transit to the grocery store like grocery outlet, willlams sonoma, sprouts and more. My best friend and fellow food blogger has offered to help me send gifts cards like amazon, walmart to my house and i will need her because we're bffs and my dad just recently retired and i am unemployed and it hurts a lot, as an adult so let me know we all got to get through this and doing a podcast is going to be a new beginning much love and blessings

I have developed 2 pies using pantry items from my house one is ham, caramelzed onion and pea quiche (dairy free ) and leftover spaghetti pie (inspiration from my competition from makeover my leftover blog) so get cooking and i hope you enjoy

Recipe 1# Ham, caramelzed onion and pea quiche
1 disk vegan pie crust  (from yesterday's pot pie)
Filling
1 cup silk dairy free oat and coconut milk
3 eggs
For caramelized onions
2 tbl olive oil
1 onion, thinly sliced
1/2 tsp Bolners Fiesta fajita seasoning
1 cup miyokos vegan shredded cheddar cheese
1 cup frozen green peas
1 cup cubed ham

Method Preheat oven to 375
Roll out pie dough into floured surface and roll untll it can fit into the pie pan  (make sure you whack it hard or soften at room temp) for easy Rolling fold and form onto the pie pan and trim excess to create edges if possible and in a large skillet heat oil once hot add saute onion and seasoning until caramelized 10-15 minutes and turn off heat and allow to cool.  In a pie shell layer peas, ham and cooled onions and top with cheese. Whisk dairy free half and half and 3 eggs and pour into the pie crust and bake at 375 for 45 minutes or until golden brown and cooked through and allow to cool completely before cutting makes 8

Recipe 2# leftover spaghetti pie
2 cups leftover spaghetti dinner cooked
1 bag shredded Colby jack cheese
2 eggs beaten
1 cup spaghetti sauce (bolgenese or ragu your mom made)
1/2 cup grated Parmesan cheese

Method
Preheat oven to 375
Grease pie pan with cooking spray
In a bowl combine spaghetti dinner cooked  (from the other night), chesse and beaten eggs and toss to combine and pour into the pie plate and spread on top with spaghetti sauce aka bolgenese  and parmesan cheese and bake for 40 minutes or until golden brown and cooked on top. Allow to cool down completely before cutting into wedges makes 8 servings