Roasted Tomato and Chevre Crustless Quiche : Recipe and best photos
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Are you looking for the best Roasted Tomato and Chevre Crustless Quiche recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Roasted Tomato and Chevre Crustless Quiche photos and we also list the complete Roasted Tomato and Chevre Crustless Quiche recipe to prepare it easily at home.

Makes:
6 servings  

Preparation Time:
12 minutes to roast tomatoes plus 10 minutes 

Cooking Time:
35 to 40 minutes 

Ingredients :

2 tbsp30 mLolive oil

2 cups500 mLcherry tomatoes, halved if large

1/2 tsp2 mLherbes de Provence or dried thyme

1/2 tsp2 mLsalt

1/4 tsp1 mlpepper

4 oz125 gchèvre (goat cheese)

4eggs

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

2 tbsp30 mLhomemade or store bought pesto

2 tbsp30 mLRobin 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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