Ingredients:

Pie crusts
Fresh asparagus spears, cut into small pieces
6 oz. shredded mozzarella cheese
16 oz. uncooked, shelled and deveined shrimps
5 eggs
1 cup heavy cream
salt and pepper   

Instructions:

Heat oven to 375°F
Place pie pastry  in a  glass plate. Prick bottom and sides with a fork
Bake 10 minutes. Let cool before adding the filling.

Lower the oven temperature to 350°F
Layer the crust   with shredded mozzarella  cheese, cut green asparagus and shrimp.
Beat 5 eggs with 1 cup heavy cream. Add  salt and pepper.
Pour the eggs  on the crust and bake  for 30 to 40 minutes  (or until the eggs are set and golden brown)

Note:

The Pillsbury pie crusts came in a package of 2, I used both and divided the ingredients over the two plates. There were enough asparagus and shrimp for 2 plates but I added some cheese and also 2 eggs and a 1/4 cup of cream to the mixture.

TGIF September 2010 at the Trapnell's
Marijke Vallaeys
Recipe found in Libelle, a Flemish magazine