Easy Artichoke-Tomato Quiche Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I know-LONG title, but my family loves it, and it was really quick to make. Ingredients:
1 cup marinated artichoke hearts, drained (broken into bite-size pieces and reserve liquid) |
1/4 teaspoon minced garlic clove |
1 dash paprika (optional) |
2 teaspoons parmesan cheese |
1/2 cup bisquick baking mix |
1/2 cup parmesan cheese, grated |
4 eggs (or 1 cup egg beaters) |
12 ounces evaporated milk (plus enough water to equal 1 1/2 cups) |
1 cup mozzarella cheese, divided |
1 small tomato, sliced |
Directions:
1. Preheat oven to 350°F and lightly grease a 2 quart casserole.
2. Sauté artichokes, garlic and paprika in liquid on low heat for about 5 minutes.
3. Drain and pour into casserole, cover with 1/2 cup mozzarella and 2 tsp parmesan.
4. Mix next 4 ingredients til just blended. Pour over casserole.
5. Arrange sliced tomatoes over Bisquick mixture. Cover with remaining mozzarella.
6. Bake for 50-60 minutes.
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