2. For crust, mix crushed crackers and 1/4 cup Parmesan cheese. Stir in 1 egg white. Press on bottom and sides of greased 9-inch pie plate or quiche dish.
3. For filling, in small saucepan cook vegetables, salsa and garlic over medium heat for 2 to 3 minutes or until vegetables are just tender. Set aside.
4. In medium bowl lightly beat egg, egg whites and milk until frothy. Add vegetable mixture, green chilies and cumin. Mix well. Stir in ricotta cheese and Monterey Jack cheese.
5. Pour egg-vegetable mixture into crust. Sprinkle the 1/4 cup Parmesan cheese on top. Bake, uncovered, for 30 to 40 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. Serve with chopped tomato, cilantro or olives (if deisred).