1 sheet prepared pie dough
1 (1/2 lb.) zucchini
Salt and pepper
3 eggs
1/2 c. milk
1/2 c. heavy cream
Pinch of nutmeg
1/4 lb. Gruyere cheese

Heat oven to 350 degrees. Fit dough into 9 inch tart pan. Line shell by pressing a double thickness of aluminum foil against dough. Bake 15 minutes. Remove foil and bake until edges brown, 10 to 15 minutes. Grate zucchini. Toss with 1/4 teaspoon salt. Beat eggs to mix and stir in milk, cream, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Drain zucchini and blot with paper towels to remove excess moisture. Grate cheese and sprinkle half of it in tart shell. Cover with zucchini. Pour in milk and cream mixture and top with remaining cheese. Bake until puffed and golden, 35 to 40 minutes. Serve warm or cool.