Recipe(tried): our Saturday night's supper...Seafood Quiche Lorraine

I've been collecting recipes since I was about 10 yrs old..a very long time indeed : ) The first time I prepared this quiche was for an all girls luncheon I had in my very first apartment...I was 21 & I remember pouring through my recipe box & clippings to find something special for my girlfriends. Growing up near to San Francisco I loved Dungeness crab & so off I went to the seafood market, the cheese store & my regular market for supplies. A corner flower vendor had such brilliant blooms that I bought some for my centerpiece that I arranged in an old china teapot. I recall serving a fresh fruit salad along with homemade rolls that sunny afternoon.
Tonight is our 34th wedding anniversary, but going out for dinner, as planned, will wait, as my MIL passed away last night. So looking through my box again, I found this recipe & with it the memories of that luncheon so long ago.
DH & I need something comforting tonight & this will be perfect, I'm serving steamed fresh asparagus along with the quiche & for dessert, a store-bought angel food cake with mixed berries & whipped cream. enjoy! Cali

SEAFOOD QUICHE LORRAINE

1 (9-inch) unbaked pie shell (i'm using pillsbury tonight)
1 cup shredded Swiss cheese
1/2 lb. crabmeat
1 cup tiny salad shrimp (I buy mine frozen)
2 green onions, sliced thinly, inc. some green tops
3 large eggs, beaten
1 cup half & half cream
1/2 tsp. salt
1/2 tsp. grated lemon zest
1/4 tsp. dry mustard
dash mace
1/4 cup sliced almonds

Preheat oven to 325 degrees F.

Sprinkle cheese over bottom of pie shell. Top with crabmeat and (thawed) shrimp; sprinkle with green onions. Set aside.

In medium bowl, combine eggs, half & half, and seasonings; pour over seafood. Sprinkle with the sliced almonds.

Bake in preheated 325 degree F oven for about 45 minutes, until set (mine took a bit longer). Remove from oven and allow to stand 10 minutes before serving.

Servings: 6