In a large skillet, heat olive oil over medium heat. Add diced onion, cover and leave for few minutes. Add shredded carrot and cook until it begins to soften. Add chopped spinach and cook stirring frequently. Add shrimp, ginger, curry, rosemary, thyme, salt, and let it cook.

Whisk eggs and cream in a bowl and set aside.

Preheat oven to 350 °F (180 °C).

In a food processor, combine flour, salt, butter and egg and pulse until evenly moist. Add some water if the mixture is dry.

Refrigerate the dough for 1 hour.

Press dough into a disk and fit it into a pie plate.  

Fill the pie crust with the mixture, pour over the egg mixture, top with grated cheese and bake for 35-40 minutes.