...This comes from the Wednesday Aug 1 Boston Globe....The only tweaks being, I used pre-made pie crust and added a few other ingredients!

Dough:

2/3 cup all-purpose flour
2/3 cup whole wheat flour (Im more of a fan of the white whole wheat flour, its interchangeable)
1/4 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch pieces
1/4 cup ice cold water
~ I have also heard of, and used, vodka instead - it will make a flakier crust!
- Extra flour for sprinkling

1.) Have on hand a 9 inch pie pan / plate.

2.) In a bowl, stir the all-purpose and whole wheat flours and salt and blend them with a whisk / fork.
Add the butter and toss it in the flour to coat the pieces.

3.) Scoop a handful of the flour and butter mixture into each hand. Using your thumbs / forefingers, flatten the butter pieces and drop them back into the bowl. Continue scooping and flattening until most of the butter is in thin pieces.

4.) Sprinkle the cold water over the mixture. Hold the bowl with one hand, and with the other, stir the dough until it clumps together. It will look dry at first but will form into a ball.

5.) On a lightly floured counter, flatten the ball into a disk. With a floured rolling pin, roll the the dough to a 13 inch round. (You can also roll between 2 pieces of parchment paper.) Transfer it to the pie pan and press gently to fit into the bottom and up the sides. Fold the overhanging dough underneath itself to make a hem that is even with the outside rim of the pan. Crimp or press the edges with a fork, Freeze for 1 hour.

....Yeah, used pre-made pie crust, sorry not sorry :p

Filling:

* added in

2 medium zucchinis (1 1/2 pounds) cut into 1/4 inch thick rounds (I used one big fat one, it was more than enough - and had extra ingredients)...the other zucchini, I will come to in a moment :B
2 tablespoons olive oil
salt, to taste (you'll also need it to draw out the extra moisture in the zucchini, when baking)

* 1/2 Vidalia onion, chopped
* 2 cloves garlic, crushed
* 1 purple pepper, chopped
* 2 banana peppers, chopped
* 1/2 package of uncured BACON, chopped and sauteed until browned

4 eggs, lightly beaten
1/4 teaspoon fresh cracked pepper
1 1/2 cups whole milk ricotta (I used part skim, wont taste any different)
1 cup grated Comte' or Gruyere cheese (I used Havarti, it'll melt the same)
* 1/2 bag of shredded Mozzarella cheese
1/2 cup grated Parmesan
8 to 10 fresh basil leaves, snipped into pieces (do what I do: roll them up like a cigarette [but don't smoke them :P] and then just slice them into thin shreds)

1.) Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2.) On the baking sheet, place the zucchini slices close together. Brush with olive oil and sprinkle lightly with salt. Bake for ten minutes, or until slices are soft. Remove from oven.

~ Here is where I will add: While this is baking, get a large saute pan, get to high heat, and saute your chopped BACON until browned. Have a large bowl ready - and put in the bacon, but NOT the grease. Because all you have to do is, turn the heat on the saute pan down to medium, and then saute the garlic, onions and peppers with that yummy BACON goodness until they get softened. Remove from heat and add the veggies to the bowl - and let cool for about 3-5 minutes.

3.) Lower the oven temperature to 350 degrees.

4.) Line the pie crust with a piece of foil and fill with dried beans or pie weights. (This would be "blind baking", of which, I completely skipped :P) Bake for 20 minutes. Remove from oven and lift off the foil with the weights.

5.) Using some of the beaten egg mixture, brush the bottom, sides, and the rim of pastry with the egg.
(Um...skipped as well, so how about we say we did and leave it at that :P)

6.) In a bowl combine the remaining eggs with the veggies, ricotta, BACON, grated cheeses (Gruyere, Comte,
Havarti, Parmesan, Mozzarella and fresh basil...whew)

7.) Spread the filling out, top with the baked zucchini, and bake the Zucchini pie for 35 - 40 minutes (I baked it a bit longer with the extra ingredients...more like 45 to 50 minutes.) Take out, and let cool for 10 minutes (it will still be a bit 'jiggly' so give it time to set and rest!)

Serve and enjoy!!!