Succotash and Goat Cheese Quiche

1 refrigerated pie crust, softened at room temperature 15 minutes
3 large eggs
1 cup reduced-fat (2%) milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup frozen lima beans, thawed
1/2 cup frozen white corn kernels, thawed, drained
1/2 cup chopped seeded tomatoes
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 garlic clove, minced
3/4 cup crumbled soft fresh goat cheese (such as Montrachet)

Preheat oven to 450°F. Line 9" diameter glass pie dish with crust as
directed on package for a 1 crust filled pie. Bake until set, about 9
minutes. Cool. Reduce oven temperature to 400°F.

Whisk eggs, milk, salt, and pepper in large bowl. Stir in all remaining
ingredients. Pour into cooled crust. Bake until golden, puffed and set
in center, about 35 minutes. Cool slightly. Serve warm.

from: Bon Appétit November 2001Cooking for Health