Bring water and seasoning to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp are done. Drain well; rinse with cold water. Chill shrimp. Peel and devein shrimp; coarsely chop and set aside.
Coat a 10-inch quiche dish or pie plate with vegetable cooking spray. Coat bottom and sides of quiche dish evenly with toasted bread crumbs. Set quiche dish aside.
Combine egg substitute, flour, baking powder, and salt in a large bowl; stir well. Stir in shrimp, artichoke hearts, and remaining ingredients.
Pour artichoke mixture into prepared quiche dish. Bake at 350 degree F for 35 to 40 minutes or until set. Let quiche stand 10 minutes before serving.