Succotash and Goat Cheese Quiche

• 1 refrigerated pie crust (half of 15-ounce package), 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)

1. Preheat oven to 450F.
2. Line 9-inch-diameter glass pie dish with crust as directed on package for a 1-crust filled pie.
3. Bake until set, about 9 minutes.
4. Cool.
5. Reduce oven temperature to 400F.
6. Whisk eggs, milk, salt, and pepper in large bowl.
7. Stir in all remaining ingredients.
8. Pour into cooled crust.
9. Bake until golden, puffed and set in center, about 35 minutes.
10. Cool slightly.
11. Serve warm.

crust, eggs, milk, salt, ground black pepper, frozen lima beans, frozen white corn kernels, tomatoes, fresh basil, fresh oregano, garlic, goat cheese

Taken from www.epicurious.com/recipes/food/views/succotash-and-goat-cheese-quiche-105792 (may not work)