Preheat oven to 375°F (190°C). In a large sauté pan, heat olive oil over medium. Cook carrots, bell peppers, and potatoes for 5-7 minutes.

Add peas, zucchini, and spinach; cook for an additional 3 minutes. Fold in cream or cheese, then remove from heat.

Roll out homemade crust or fit store-bought crust into a 9-inch pie pan. Pre-bake the crust for 8-10 minutes.

Spoon vegetable mixture into the pre-baked pie shell; sprinkle herbs over the filling.

Bake at 375°F (190°C) for 25-35 minutes for pre-cooked veggies, or 40-50 minutes for raw veggies until filling is bubbling and crust is golden.

Remove from oven and cool for 10 minutes on a wire rack before serving.