Prepare fiddleheads by brushing off any brown husk from around the fronds. Wash well several times in cold water. Trim thick, woody stem end, cutting almost back to the frond.
Cook fiddleheads in boiling water for about 15 minutes or steaming for about 10 minutes. Remove/drain and allow to cool slightly.
Meanwhile, pre-bake pie shell in a 375° F. oven for 7-8 minutes. Remove and allow to cool slightly. Leave oven on. Saute shallots with oil in a skillet over medium heat, until tender. Set aside. In a medium bowl, whisk together the eggs, cream, nutmeg, salt and pepper.
When all ingredients are ready, place pie shell on a baking sheet. Scatter fiddleheads over bottom of cooked pie shell. Sprinkle cooked shallots over top. Distribute shredded cheese over top. Pour egg/cream mixture slowly over-top. Scatter herbs over the top, using a fork to distribute them evenly, then using the backside of the fork to press them gently down into the liquid.
Place quiche in the oven on the baking sheet and bake until golden and set, about 30-35 minutes.