1 (9-inch) refrigerated pie dough round
4 slices bacon, chopped in small pieces
2 medium zucchini halved lengthwise, then cut crosswise into 1/8-inch-thick slices
Salt and pepper
1 ¼ cups heavy cream
3 large eggs
1 cup shredded Gruyère or Swiss cheese
Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Bake pie crust for about 5 minutes.
Reduce oven temperature to 350°F.
While crust bakes, fry bacon pieces in a skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving drippings in skillet.
Add zucchini to skillet and sauté over moderately high heat, stirring frequently, until zucchini is just tender. Season with a little salt and pepper. Place zucchini, bacon and cheese in pie shell. In a bowl whisk together eggs with heavy cream. Pour mixture carefully into pie shell. Bake 30 to 45 minutes or until filling is just set. Let rest at least 15 minutes before slicing.