Mixed Vegetable Quiche with Cheddar and Parmesan

I tried this recipe for the first time the other night and I love it! I'll definitely be making it more often. I got it off the Food Network website from Robin Miller's show. It's called Quick Fix Meals. I've never actually seen a whole episode, but I like to get on the website and look up her recipes because they come in groups of three, and some of the ingredients carry over from meal to meal, so it simplifies things. In this case, the stir-fried veggies were left-over from a previous meal.

1 (9 inch) pie crust
1 (10 oz) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables (asparagus, green bell pepper, red bell pepper, red onion, and carrot)
1 cup part-skim ricotta cheese
3/4 cup grated cheddar
1/4 cup milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard (this really makes it good)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated parmesan

Preheat oven to 375 degrees.

Press pie crust into a 9 inch pie pan.

In a large bowl, combine spinach and stir-fried veggies. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Mix veggies and spinach into cheese mixture and put in crust. Top with parmesan.

Bake for 20 minutes (I actually baked mine for 35 min and that was good), or until a knife inserted near the center comes out clean and the crust is golden brown.

You can use a store bought pie crust for this, but here is a REALLY easy pie crust recipe that I always use. I got it from my mom.

Same Pan Pie Crust

1 1/2 cups flour
2 tablespoons sugar (for quiche or pies with a very sweet filling, you may want to use less)
dash of salt

Mix with fork in pie pan.
Add

1/2 cup oil
3 tablespoons milk

Mix and press into pan.

If you need a baked crust, bake this at 350 degrees until light brown, about 20 minutes.