Step 1

Preheat oven to 450°F. Bake crust until light golden brown, about 17 minutes. Reduce oven temperature to 325°F.

Step 2

Meanwhile, melt butter in a heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add shrimp; sprinkle with salt and pepper and sauté until shrimp is tender and just pink about 5 minutes. Transfer to plate; spread out to cool slightly.

Step 3

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in a large bowl to blend. Stir in 1 cup gruyere cheese and shrimp/shallot mixture. Pour filling into crust.

Step 4

Sprinkle remaining 1/2 cup cheese over quiche and arrange asparagus tips around the top.

Step 5

Bake quiche until puffed, golden brown, and just set in center, about 50 minutes. Cool 30 minutes. Cut into wedges.