Crab Quiche

1 partially baked 9 or 10 in. pie shell
1 cup shredded Swiss cheese (4 oz.)
2 (6-oz.) cans crab meat, drained and flaked (or 1 1/2 cups fresh crab meat)
2 green onions, sliced 
3 beaten eggs or equivalent Egg Beaters
1 cup milk or Half 'n Half
1/4 to 1/2  tsp. lemon zest
1/4 tsp. dry mustard
Dash ground mace or nutmeg
1/4 cup sliced almonds

Sprinkle cheese evenly over bottom of pastry shell.  Top with crab meat; sprinkle with green onions.  In a mixing bowl combine eggs, milk or Half 'n Half, lemon zest, dry mustard, and mace.  Pour evenly over crab.  Top with sliced almonds.  Bake o bottom shelf of oven at 325 degrees for 45 minutes or until a knife inserted near the center comes out clean.  Remove from oven and let stand 10 minutes.   Makes 6 servings.  (To bake pie shell, put pastry in pie pan, press foil into pan over crust and fill with beans or pie weights.  Bake for 8 to 10 minutes.)