Zucchini, Bacon and Gruyere Quiche

Ray is the master of quiche and this recipe came from him. Thanks Ray!

ingredients

1 (9-inch) refrigerated pie dough round (from a 15-oz. package)
1/4 lb. sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb. total), halved lengthwise, then cute crosswise into 1/8-inch thick slices
1/2 t. salt
3/4 c. heavy cream
3/4 c. whole milk
1/4 t. black pepper
3 large eggs
2 oz. Gruyere, coarsely grated (1 cup)

1
Put oven rack in middle position and preheat oven to 450°.
2
Fit pie dough into 9 1/2-inch piece plate and lightly prick all over with a fork. Bake according to package directions.
3
Reduce oven temperature to 350°.
4
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crispy, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
5
Add zucchini and 1/4 t. salt to fat in skillet and saute over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes. Transfer with a slotted spoon to a plate.
6
Heat cream, milk, pepper, and remaining 1/4 t. salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
7
Whisk together eggs in a large heatproof bowl, then gradually wisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into pie crust.
8
Bake until filling is just set, 25-30 minutes. Transfer quiche in pan to rack to cook slightly, about 20 minutes.