Preheat oven to 450°F. Line a
9-inch tart dish or deep pie pan with crust. Prick bottom with a fork and prebake
oven for 5 minutes. Set aside (keep oven on and preheated).
Meanwhile, heat a large nonstick
skillet over medium heat. Add 2 tablespoons water, pepper rings, and onions and cover,
stirring occasionally until wilted. Add squash, mushrooms, tomatoes, thyme, and
soybeans. Uncover and let liquid cook off. Stir in shredded carrot. Spoon filling
pie crust. Top with shredded cheese.
Bake for 15 minutes. Reduce oven
temperature to 350°F and bake 10 minutes longer. Remove from oven and let sit about
minutes before cutting into 4 wedges.