Scatter salmon, scallops and cooked shrimp over bottom of pie shell. Sprinkle with mozzarella cheese. Beat next 7 ingredients with whisk in medium bowl until well combined. Pour over mozzarella cheese.
Sprinkle with parmesan cheese. Bake on bottom rack in 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (175°C). Bake for about 40 minutes until toothpick inserted in center comes out almost clean. Let stand for 10 minutes before serving.
Mussel Hollandaise Sauce
In a small sauté pan melt 1 tbsp butter and sauté chopped garlic and shallot. Add mussels and white wine and cover. Cook until mussels open. Let cool and strain the liquid.
Vigorously whisk the egg yolks , lemon juice and 2 oz of the mussel liquid together in a stainless bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing simmering water (like a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to cook the eggs.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and double in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm place until ready to use with the quiche.
Take a warm slice of quiche and place two of the mussels on top and cover with hollandaise sauce. Garnish with your favorite side salad.