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12 minutes to roast tomatoes plus 10 minutes
35 to 40 minutes
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)
1 cup250 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
2 tbsp30 mLhomemade or store bought pesto
2 tbsp30 mLRobin Hood® All Purpose Flour
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.
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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