Preheat your oven to 190°C. Cut the courgette and aubergine into quarter strips, the peppers into cubes and the cherry tomatoes into halves. Mix everything in a bowl with a little olive oil and herbes de Provence.
Make the quiche mixture: break the eggs, add salt and pepper, beat vigorously and add the liquid cream.
Put grated Comté cheese in the bottom of the tartlets, add a big spoonful of the vegetable mixture in each bottom, add 2 olives and pour the quiche mixture until it covers the vegetables.
Bake at 190°C for 35 to 40 minutes.