Preheat your oven to 375°F (190°C) and prepare the pie crust in a pie dish. Blind bake for 10–12 minutes until lightly golden.

In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the shrimp, season with salt and pepper, and sauté until pink, about 2–3 minutes.

In a mixing bowl, whisk together 3 large eggs and 1 cup of heavy cream. Add minced garlic, lemon zest, salt, and pepper. Stir in green onions and ¾ cup of shredded Gruyère cheese.

Layer the sautéed shrimp in the baked pie crust. Pour the egg mixture over the shrimp and sprinkle with remaining Gruyère cheese and chopped parsley.

Bake in the oven for 35–40 minutes or until the filling is set and golden on top. The pie should jiggle slightly in the center when done.

Let the pie rest for 10 minutes before slicing it into 8 pieces. Serve and enjoy!