Shrimp and Artichoke Quiche

Enjoy this cheesy quiche that’s made with shrimp, Original Bisquick® mix and Progresso® artichoke hearts – a tasty French dinner. MORE+ LESS-

By Betty Crocker Kitchens

April 13, 2012

3/4

lb frozen cooked shrimp, thawed, coarsely chopped (1 1/2 cups)

medium green onions, sliced (3 tablespoons)

cup shredded Swiss cheese (4 oz)

cup shredded Parmesan cheese (4 oz)

cup Original Bisquick™ mix

eggs

cup milk

1 1/2

teaspoons Cajun seasoning

can (14 oz) Progresso™ artichoke hearts, drained, cut lengthwise in half

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1

Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. Sprinkle shrimp and onions in pie plate.
2

In small bowl, mix cheeses; sprinkle 1 cup of the cheese mixture over shrimp and onions. In medium bowl, stir Bisquick mix, eggs, milk and Cajun seasoning with fork or whisk until blended. Pour evenly over cheeses. Top with artichoke heart halves, cut sides down, and remaining 1 cup cheese mixture.
3

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.