Preheat oven to 375℉ / 190℃.

Peel the zucchini, eggplant and carrots carefully to make large strips.  For the eggplant you may need a sharp knife to cut thin strips. Set aside. 

On the bottom of the thawed pie crust, place mozzarella cheese. 

To make the vegetable flowers, layer the strips in 2 or 3 slices and roll them up. Place the flowers very close to each other in the pie dish to stop them from unrolling.

Mix the egg with the heavy cream, salt and pepper and pour evenly over the vegetables.

Bake for 30 minutes or until egg mixture looks solid and crust is starting to brown.