HEAT oil in small skillet on medium heat. Stir in tomato paste; cook 3 to 4 min. or until tomato paste is aromatic and slightly darkened. Remove from heat; set aside.
BRING cream cheese and milk just to boil in medium saucepan on medium heat, stirring frequently. Cool slightly. Use hand-held blender to blend in tomato paste mixture until well blended. Add eggs, sugar, nam pla, salt and pepper; mix well. Spoon into crusts.
TOP each with 2 oz. lobster, 1-3/4 oz. shrimp and 1-1/2 oz. crabmeat; sprinkle with 3 oz. shredded cheese and 1 tsp. chives.
BAKE in 350ºF standard oven 25 to 30 min. or until knife inserted near centers comes out clean. Cool 10 min. before cutting each quiche into 6 pieces to serve.