First, start by prepping the washed vegetables. Cut the tomatoes into halves (or cut them into small slices if you're using bigger tomatoes)

Then grate the carrot and zucchini using a grater or thinly slice them using a knife. (also, here, you can use any vegetables of your choice)

Crack 6 large eggs into a jug or in a jug or in a bowl. Beat the eggs until smooth.

Add in the cream, salt, pepper, and the ground nutmeg. Give everything a good mix.

Grease the muffin tin with oil and fill it halfway through with the egg mixture.

Then add the veggies in a small amount to each one, and finally, add some shredded cheese on top. (here, you can use any cheese of your choice)

Bake it in a preheated oven at 180℃ (350℉) oven for about 15-20 minutes or until the eggs are set or golden brown.

Whoever wants to bake it on a stove, place a big, heavy-bottomed pan on medium heat and a metal stand at the bottom.

If your pan is big enough to fit the muffin tin, then you can place the muffin tin on top of the stand; otherwise, prepare some ramekins the same way and place them on top of the stand.

Then cover and bake for about 35-40 minutes.

Once they're done, let the quiche cool for 5-10 minutes and serve them hot or at room temperature.

Serve warm or let them cool completely and store them in the refrigerator to serve them later.