Make a flower quiche like this:
1 frozen pie crust or shortbread tart crust
2 yellow zucchini
3 large carrots
3 oz (100 grams) mozzarella
1 x-large egg
2/3 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
Peel the zucchinis and carrots carefully to make large strips.
Same with the eggplant, but you might need to cut it thinly with a knife.
Place the mozzarella in the pie dish.
Preheat oven to 375F / 190C.
To make the vegetable flowers, layer them 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.
Pour evenly over the vegetables.
Bake for 30 minutes or until egg mixture looks solid and crust is starting to brown.