Zucchini, Bacon, and Gruyère Quiche

This is very, very yummy--yep, we're back in 10 out 10 land!  I cannot rave about it enough, honestly :)  It's quite easy, too!  I'd say it's my favorite quiche ever, but that doesn't say much since I've not had nor made many lol.

Link to original recipe: http://www.epicurious.com/recipes/food/views/zucchini-bacon-and-gruyere-quiche-233259

Ingredients:

1 refrigerated pie dough round (9 in.--be sure to follow package directions about bringing to room temp)
1/4 lb. sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb. total), halved lengthwise, then cut crosswise into 1/8" thick slices
1/2 tsp. salt, divided
3/4 c. heavy cream
3/4 c. whole milk (I didn't have any on hand and use skim this time--still worked, but I'd recommend whole instead)
1/4 tsp. black pepper
3 large eggs
2 oz. Gruyère cheese, coarsely grated

Instructions:

1. Place oven rack in middle position and heat oven to 450°F.

2. Fit pie dough into pie plate and lightly prick all over with a fork.  Bake according to package directions, then place on cooling rack to rest (as you continue remaining prep).

3. Reduce oven temperature to 350°F.

4. Cook bacon in a heavy 12" skillet over moderately high heat, stirring occasionally, until just crisp--around 6 minutes.

5. Using a slotted spoon, transfer bacon to paper towel lined plate, reserving rendered fat in skillet.

6. Add zucchini and 1/4 tsp. of the salt to the rendered fat in skillet and cooking, stirring occasionally, over moderately high heat.  When zucchini is tender and starting to brown a little, stop cooking and remove from heat.

7. Heat cream, milk, pepper, and remaining 1/4 tsp. salt in a small saucepan until mixture reaches a bare simmer, then remove from heat.

8. In a large heatproof bowl, whisk eggs together, then slowly/gradually whisk in hot cream mixture until just combined.

9. Stir in bacon, zucchini, and cheese.

10. Pour mixture into prepared pie crust and bake until filling is just set, around 25-30 minutes.  (I actually went 35 this time, as mine didn't look quite set.  I think this may have been due to the skim milk instead of whole.)

11. Transfer to cooling rack (still in pie dish) to cool at least 20 minutes before serving.  Enjoy!  **Be sure to refrigerate within 2 hours of cooling for food safety.**