Preheat the oven to 400 degrees and set baking rack to middle position.
Unroll the piecrust and gently lay it over the center of a 9-inch nonstick tart pan. Press the dough into the tart pan and about halfway up the sides. Prick the bottom with a fork a few times to let any steam escape.
Lay the grilled vegetables over the tart crust.
In a measuring cup, lightly beat together the egg and cream. Add salt, pepper and herbs de provence.
Pour the egg/cream mixture over the vegetables.
Sprinkle cheese over all.
Bake for about 30-40 minutes or until crust is golden and filling is set.
Serve warm or at room temperature.