Preheat oven to 180 degrees celsius. Grease a 25cm quiche or pie dish with oil or butter (make sure the dish you use for this dish is not a loose-bottomed pie dish or similar, as the mixture will leak out).
Add the eggs, oil, ½ cup of the parmesan, flour, chilli flakes, salt (don't be shy - it's important to season well!) and pepper to a large bowl and whisk well to combine until there are no lumps of flour left.
Add the broccoli, courgette, peas, spring onions, kale and herbs to the bowl and use a spatula or wooden spoon to mix everything together. Dollop in the ricotta and gently fold through (you still want some nice large chunks of ricotta in there!).
Pour or spoon the mixture into the prepared dish - it'll be a tight squeeze egg to veg ratio wise, but it will work! Give the dish a little jig, so the mixture disperses as evenly as possible. Scatter over remaining parmesan and seeds.
Bake for 1 hour on the middle oven rung until cooked and golden brown – insert a knife into the centre of the quiche to ensure it is cooked and the egg is no longer runny.
Allow to cool for about 5 minutes in the dish before slicing to serve.