Preheat your oven to 375°F (190°C). Line the pie dish with the pie crust and prick the bottom with a fork. Blind bake for 10-12 minutes until lightly golden. Allow to cool.

In a skillet, heat olive oil or butter over medium heat. Sauté the shrimp with salt and pepper for 2-3 minutes until they turn pink. Remove from heat to cool.

Whisk together eggs, heavy cream, minced garlic, lemon zest, and seasoning in a mixing bowl. Stir in green onions and most Gruyère cheese.

Layer sautéed shrimp over the cooled crust, pour the egg mixture over the shrimp, and sprinkle with reserved cheese and parsley.

Bake on a baking sheet for 35-40 minutes until filling is set and top is golden brown. Ensure a knife comes out clean when inserted.

Let the pie rest for 10 minutes before slicing and serving warm, or let cool for a brunch option.