In a mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Use a pastry cutter or your fingers to mix in 1 cup of cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough forms a ball. Wrap in plastic wrap and chill for 30 minutes.

Preheat your oven to 400°F (200°C). Chop the zucchini, cherry tomatoes, bell peppers, and onion into even pieces. Toss them in a large bowl with olive oil, salt, and pepper until evenly coated. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Roll out the chilled dough on a floured surface and transfer to the pie pan, gently pressing it into the edges. Prick the bottom with a fork, line with parchment paper, and weigh down. Bake in a preheated oven at 375°F (190°C) for 20 minutes.

In a medium bowl, whisk together 3 large eggs, 1 cup of heavy cream, and a pinch of salt and pepper until homogenous. Add a dash of nutmeg and 2 tablespoons of fresh herbs.

Once the crust is baked and slightly cooled, sprinkle 1 cup of grated Parmesan cheese evenly on the bottom, layer the roasted vegetables on top, and pour the custard mixture over the vegetables.

Return the assembled pie to the oven set at 375°F (190°C) and bake for 45-55 minutes until golden brown. Allow the pie to cool for 15-20 minutes before slicing.