Mixed Vegetable Quiche with Cheddar and Parmesan

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1 (9-inch) refrigerated pie crust

1 (10-ounce) package frozen chopped spinach, thawed and drained

1 cup cooked stir-fried vegetables

1 cup part-skim ricotta cheese

3/4 cup grated Cheddar

1/4 cup low fat milk

2 eggs, lightly beaten

2 teaspoons Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon grated Parmesan