Mixed Vegetable Quiche with Cheddar and Parmesan

Ingredients

• 0.8 cup cheddar grated
• 2 teaspoons dijon mustard 
• 2  eggs lightly beaten
• 1 cup stir-fried vegetables cooked
• 10 ounce pkt spinach frozen thawed drained chopped
• 0.3 teaspoon ground pepper black
• 0.3 cup milk low fat
• 1 teaspoon oregano dried
• 1 tablespoon parmesan grated
• 1 cup part-skim ricotta cheese 
• 1 9-inch pie crust refrigerated ()
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• knife
• tart form
• pie form

Directions

1. Preheat oven to 375 degrees F.
2. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
3. In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper.
4. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
5. Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.