1. Rinse the broccoli and divide into small bouquets.

2. Peel the carrots and cut into slices.

3. Trim the mange-tout peas. Shell the peas.

4. Remove the pod from the broad beans and the white skin that covers the seeds.

5. Cut the zucchinis into slices along the length, without separating them, in the shape of a fan.

6. Preheat the oven to 180°C.

7. Precook the vegetables separately in boiling salted water: 3 minutes for the carrots, zucchinis, and broccoli; 2 minutes for the peas and broad beans; just 1 minute for the mange-tout peas. Drain all the vegetables and place them harmoniously in a buttered oven dish, arranging them by rows.

8. Remove the rind from the cheese. Cut into pieces. In a bowl, mash with the cream using a fork.

9. Add the beaten eggs, the cornstarch diluted in 1 tsp of cold water, the thyme leaves, a little salt, and pepper.

10. Delicately pour the cheese mixture over the vegetables. Cook for about 20 minutes in the oven.

11. Remove from the oven and serve immediately.