Preheat oven to 350 degrees.
In a large skillet, heat olive oil over medium heat and add vegetables and garlic. Cook until soft, about 8 minutes.
Remove vegetables from the skillet and place in a bowl. Mix in tomatoes.
Whisk eggs, milk, herbs, salt, and pepper in a small bowl.
Spread 1 cup of shredded cheese on the bottom of the pie crust. Layer cooked vegetable mixture over the cheese.
Pour the egg mixture into the pie shell. Sprinkle with remaining ½ cup shredded cheese.
Bake for about 45 minutes or until a knife inserted into the center comes out clean.
Cool for 10 minutes before slicing and serving.