Quiche with Cheddar and Parmesan

1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables(scallions, broccoli, red bell pepper, peas, corns, and mushrooms)
2 water chestnuts ,chopped
1 cup ricotta cheese or use homemade paneer
3/4 cup grated Extra Sharp Cheddar
1/4 cup milk
3 eggs, lightly beaten
1 teaspoon dried oregano or Herb de Provence(careful, dry herbs are lot stronger than fresh)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper or red pepper flakes
1 tablespoon grated Parmesan

1 Pie-pan or tart pan



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