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Roasted Tomato and Chevre Crustless Quiche

  • Makes: 6 servings  
  • Preparation Time: 12 minutes to roast tomatoes plus 10 minutes 
  • Cooking Time: 35 to 40 minutes 

Ingredients

2 tbsp30 mL olive oil

2 cups500 mL cherry tomatoes, halved if large

1/2 tsp2 mL herbes de Provence or dried thyme

1/2 tsp2 mL salt

1/4 tsp1 ml pepper

4 oz125 g chèvre (goat cheese)

4 eggs

1 cup250 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

2 tbsp30 mL homemade or store bought pesto

2 tbsp30 mL Robin Hood® All Purpose Flour

Directions

  1 In a 9-inch (23 cm) deep glass pie plate, combine oil, tomatoes, herbes, salt and pepper. Roast in a preheated 425ºF (210ºC) oven for 12 minutes, or until very soft. Remove from oven. Place pie plate on a baking sheet (in case of spills). Reduce oven temperature to 350ºF (180ºC). Crumble chèvre over tomatoes.

  2 In a large bowl, beat eggs lightly. Whisk in evaporated milk, pesto and flour, until all flour is incorporated. Gently pour mixture over tomatoes and chèvre.

  3 Bake quiche for 35 to 40 minutes, or until knife inserted in centre comes out clean. Let stand 10 minutes before serving.

Tip(s)

Tomatoes can be roasted several hours ahead of time or covered and refrigerated overnight.


Quiche can also be served at room temperature, cold in slices, as part of a salad plate or in sandwiches.


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