Crawfish, Shrimp and Crab Quiche and Penne Pasta Bake

I knew I'd have too much filling for two quiches, so the remainder gets tossed with pasta and baked.

1 lb shrimp cut in half
1 lb thawed cooked crawfish tails
1 lb lump crab
6 eggs beaten
6 tbs butter
1.5 cups half and half
1 lb. penne pasta
3/4 cup grated Romano
2 refrigerated pie crusts
1 cup breadcrumbs
2 cup grated Swiss cheese
1 diced onion
5 diced garlic
1 tbsp Wondra flour
6 diced green onion
1 tsp MSG
1 cup grated Mozzarella
Old Bay seasoning
diced jalapeno to taste

Blind bake the crusts while pasta is cooking. Cook pasta 2 minutes under directions, shock rinse. Drizzle with 3 tbsp melted butter and toss with the mozzarella

Saute the shrimp in butter along with onion, 3 cloves diced garlic and salt and pepper and MSG. Deglaze and slowly add the flour, then cream and Romano until thickened. Add the cooked crawfish and lump crab and toss with breadcrumbs and jalapenos, remove from heat. Add seasoning if necessary.

Fill the pie shells 3/4 full with seafood mix, half each of the beaten eggs and swiss cheese and green onion. Bake 375F for 30-40 minutes until golden.

Toss the rest of the seafood mix with the pasta in a baking pan, top with Romano and breadcrumbs, bake 10-15 minutes, garnish with basil and romano.

Post eating thoughts:
WOW what a great seafood combo, rich flavor satisfying my seafood itch.
Also what great mileage from this fairly expensive ingredient list, we have 8 quiche servings and 8 servings of the pasta bake at about $4 per serving. Spendy but high value. Happy happy.

This quiche is stupid good. Perfect!
The pasta is too. Hic.