Thinly slice the onion and cut the vegetables into cubes.

In a hot Dutch oven or large pot, sauté the onion, then add the vegetables one at a time and cook for 10 minutes.

In a mixing bowl, vigorously mix the cream, cream cheese, egg, oregano, and paprika.

Transfer the vegetables to a baking dish, pour the creamy mixture over them, and top with the shredded Comté cheese.

Bake for 40 minutes at 410°F (210°C).