Crab Quiche

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4 ounces gruyere cheese, shredded

One 9-inch pie shell, par-baked and pricked with a fork

1 pound fresh white crabmeat, drained

2 scallions, minced

1 cup heavy cream

1/2 teaspoon grated lemon zest

1/2 teaspoon dry mustard

1/2 teaspoon seafood seasoning, such as Old Bay

1/2 teaspoon salt

Pinch ground mace

3 eggs, beaten