This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze.