1 pint heavy cream
1 (8 ounce) package shredded mozzarella cheese
6 (4 ounce) cans Italian-style diced tomatoes, drained
1 (4 ounce) can Italian-style diced green chile peppers, drained
2 tablespoons butter, melted
2 eggs, beaten
1/4 cup milk
1 (9 inch) prepared white corn muffin
1 pint frozen breakfast pastry, thawed
Preheat oven to 350 degrees F (175 degrees C). Prepare quiche dishes according to package instructions. Drain liquid from pizza sauce.
Spread ricotta cheese in bottom of 9 inch pie pan. Top with mozzarella cheese mixture. Press ricotta cheese mixture over quiche. Pour egg and milk over pie. Place pie on rack in pan.
Bake in preheated oven for 40 minutes, or until lightly browned. Bake additional 15 minutes, stirring occasionally. Place pie on rack in pan, and bake 15 minutes, until center of pie is lightly browned. Remove from oven and allow to cool completely.
Stir remaining ricotta cheese into cream cheese mixture. Place egg mixture over pie.