Set the oven's temperature with the pre-heating function at 140°. In the meanwhile:

In a bowl, whisk together the cream, eggs, salt, and pepper until the mixture is smooth and well combined. Let it set.

Take the ramekins and grease them with butter. Distribute the chopped vegetables (pumpkin, zucchini, eggplant, cherry tomatoes) evenly among the ramekins.

Pour the egg and cream mixture into each ramekin, filling just below the rim, leaving a few millimeters of spacte at the top.

Place the filled ramekins in a deep glass or metal baking dish, and add water to cook them à bain-marie.

Select the program Pasta E Lievitati > Quiches > Vegetables pie.

Place the pan on the third shelf of the oven and start baking. Once ready let it cool to room temperature in its cooking pan.

Set the oven's temperature with the pre-heating function at 140°. In the meanwhile:

In a bowl, whisk together the cream, eggs, salt, and pepper until the mixture is smooth and well combined. Let it set.

Take the ramekins and grease them with butter. Distribute the chopped vegetables (pumpkin, zucchini, eggplant, cherry tomatoes) evenly among the ramekins.

Pour the egg and cream mixture into each ramekin, filling just below the rim, leaving a few millimeters of spacte at the top.

Place the filled ramekins in a deep glass or metal baking dish, and add water to cook them à bain-marie.

Place the pan on the third shelf of the oven on Fan + Micro mode (100W mcriowave power) and bake for 25 min at 140°. Once ready let it cool to room temperature in its cooking pan.