Cook the shallots in the butter over moderate heat until they are tender but not browned.
Add the seafood and continue cooking for 2 minutes, stirring frequently.
Add the salt, pepper, and wine, and cook for an additional minute.
Remove from the heat and allow to cool a little.
Beat the eggs and the cream together in a bowl and add the seafood mixture, stirring to combine well.
Pour this mixture into the pastry shell and sprinkle the cheese on top.
Bake in a preheated 375F (190C) for 25 to 30 minutes, until the quiche is puffed and brown.