Kosher salt and freshly cracked black pepperto taste
Preheat oven to 350 degrees F.
In a large bowl, beat the eggs with the half and half and ricotta cheese. Stir in the remaining ingredients, and mix well.
Pour the mixture into the frozen pie crust. Place the quiche onto a rimmed baking sheet. Bake on the middle oven rack for about 1 hour or until slightly puffed up, firm to touch and the top is lightly browned. You can check for doneness by inserting a knife into the center. If it comes out clean, it’s ready.
Allow the quiche to cool for about ten minutes, then cut into 6 wedges and serve.
Feel free to interchange the cheeses and vegetables for what you have on hand.
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