Preheat the oven to 190°C. Brush a 1.2-liter oven-safe dish with olive oil.In a large pot of boiling salted water, cook the pasta for 8 minutes. Add all the vegetables and cook for an additional 2-3 minutes, until the pasta is tender and the vegetables are slightly softened. Drain, then pour into the baking dish. Mix well.Beat the eggs and half-and-half together in a bowl, then add the thyme. Mix the two cheeses together, then incorporate most of it into the egg mixture. Season to taste. Pour into the baking dish, stir gently, then sprinkle the remaining cheese on top. Bake in the oven for 35-40 minutes, until set and golden brown. Let cool for a few minutes, then serve with a green salad.