Shrimp-and-Artichoke Quiche

Recipe from

Southern Living


3/4 pound frozen cooked shrimp, thawed and coarsely chopped (1 1/2 cups)
3 small green onions, sliced
1 (4-ounce) package shredded Swiss cheese
1 (4-ounce) package shredded Parmesan cheese
1 cup BISQUICK Original All-Purpose Baking Mix
2 large eggs
1 cup milk
1 1/2 teaspoons Cajun seasoning
1 (14-ounce) can small artichoke hearts, drained and cut in half lengthwise


Sprinkle shrimp and green onions in a lightly greased 9-inch pieplate.

Combine Swiss and Parmesan cheeses; sprinkle half of cheese mixture evenly over shrimp mixture.

Whisk together baking mix and next 3 ingredients until blended. Pour evenly over cheeses in pieplate; top with artichoke heart halves, cut sides down, and remaining cheese mixture.

Bake at 400° for 30 to 35 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.


September 2003
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