Crab and Tomato Quiche

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Crust:

One 9-inch frozen pie shell

Filling:

1/4 cup minced fresh chives

1/2 cup jumbo lump crabmeat, picked through for shells

1/2 cup quartered cherry tomatoes

1 cup shredded mozzarella

Custard:

1 1/4 cups half-and-half

3 large eggs

1/8 teaspoon cayenne

Kosher salt and freshly ground black pepper