Preheat oven to 400 degrees F.

 

Rinse thawed shrimp and drain well. Evenly spread 1 cup of Swiss cheese in the bottom of each pie shell. In turn, divide shrimp and asparagus tips between the 3 pie shells and top each with 1 cup of shredded cheddar cheese.

 

Whisk eggs and cream, Worcestershire sauce, thyme, salt and pepper. Pour equal amounts of the egg mixture over each pie shell and sprinkle generously with ground nutmeg.

 

Place the quiche in the pre-heated oven and bake for 20 minutes.  Reduce heat to 350 degrees F and finish baking for 40 minutes, or until a knife inserted comes out clean.

 

Remove and allow to rest for 15 minutes before slicing. Chilled quiche holds and will reheat well.

 

Yields 3 (9") quiche (18-24) portions.