1 pkg. refrigerated crescent rolls
2 eggs
1 c. Swiss cheese, shredded
3/4 c. light cream
2 tsp. chives
1 (4 1/2 oz.) can shrimp
1/4 c. dry white wine
1/4 tsp. salt

Line a 9-inch pie pan with crescent rolls, pulling edges together to make a sealed crust. Beat eggs. Add all other ingredients and mix. Pour into crust. Bake at 350°F for 40 to 50 minutes. Remove from oven and allow to "set" for a few minutes. Serve with salad.

Submitted by: Lynn Latham