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.