This is something that I'll make just to "have a little extra" when I have "leftovers buffet dinner" towards the end of the week (and some of the leftovers usually make their way into the quiche).
Basic CREAMY CHEESE QUICHE
1 cup all-purpose flour...……………………….1/2 tsp. Kosher or sea salt
1/3 cup extra-virgin olive oil...………………1-1/2 milk (any kind ~ I like unsweetened almond or cashew milk)
Filling:
1 cup Ricotta cheese...……………......………..1 cup milk (same as above)
4 eggs...…………......…………......…...…...……1 tsp. Kosher or sea salt
1/2 tsp. cayenne pepper...…………………….1 to 1-1/2 cups shredded or grated Mozzarella or Italian blend cheese
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Preheat oven to 425. Spray a 9" deep dish or 10" metal pie pan (I say metal b/c unless your pyrex pie pans are old and made in the USA, they may break in a 425 oven) with non-stick spray and set aside.
Whisk together the olive oil & milk in a medium bowl. Add the flour & salt and mix with a wooden spoon until it's all blended well. Then turn out into your pie pan and press down with your fingers, so that it's spread evenly over the bottom and sides of the pan. Set aside.
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Whisk together the milk, Ricotta cheese, salt, cayenne and eggs in the same bowl. Then mix in the shredded cheese with the wooden spoon. Pour it into the pie crust and move around the shredded cheese (if necessary), so that it's evenly disbursed in the pan.
I put the pie pan onto a rimmed baking sheet to catch any possible run-over during baking. Bake at 425 for 15 minutes. Then reduce the heat to 325 and bake for another 15-20 minutes (or until a knife tip stuck in the top comes out clean ~ it should appear "set"). Cool at least 10 minutes before cutting into wedges. (It will puff up right out of the oven and then fall ~ that's normal.)
This will reheat really well in the microwave the next day (I cover slices loosely with waxed paper for about 1 minute).