Preheat oven to 400 ° F. Roll your crust onto a pie dish. I used an 11″ Ikea pie mold.
Spread a thin layer of the mustard on the crust. It may seem that there’s not enough mustard, but if you add more, all you will taste is the mustard.Add the cream and tilt your dish to ensure the crust is evenly covered. Finally sprinkle your shredded cheese. Set aside.
In a large skillet, heat oil over medium-high heat. Add the onions and the bell peppers and cook for about 10 minutes until almost caramelized. Spread them evenly onto the crust. Then alternate rows of zucchinis and tomatoes.
Sprinkle with the goat cheese and the herbs. Bake for about 30mns until the cream is set and no longer watery. Enjoy with a green salad.