Nutrition per serving may change if servings are adjusted.
1 pound tart cherries, pitted
⅓ cup plus ¼ cup sugar, divided
2 large eggs
2 tablespoons all-purpose flour
1½ teaspoons vanilla extract
⅓ cup evaporated nonfat milk
Confectioners’ sugar for dusting
Place rack in upper third of oven; preheat to 375°F. Coat a 9-inch glass quiche dish or other small shallow baking dish with cooking spray. Combine cherries and ⅓ cup sugar in the prepared dish. Bake until the cherries are tender and very juicy, about 20 minutes.
Meanwhile, whisk eggs, flour, vanilla and the remaining ¼ cup sugar in a mixing bowl until smooth. Whisk in evaporated milk.
Drain the juices from the cherries into a small bowl, holding back the fruit with a metal spatula. Reserve the juices. Redistribute the cherries over the bottom of the dish and pour in the egg mixture. Bake until puffed and set, 12 to 15 minutes. Dust with confectioners' sugar and serve immediately, with the reserved cherry juices spooned over the top.