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1
Preheat oven to 450 degrees F. Spread the tomatoes out in a single layer on a shallow baking pan, and toss with 2 tablespoons olive oil.
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2
Roast on the top rack for 15 minutes.
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3
Add the olives, and continue to roast until the tomato skins are dark brown, black in spots, about 10 minutes more.
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4
Remove from oven, and reduce heat to 350 degrees F.
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5
Meanwhile, pulse bread into crumbs in a food processor.
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6
Heat 2 tablespoons oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes.
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7
Evenly spread crumbs in a 9-inch glass or ceramic pie pan.
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8
Place pan on a baking sheet.
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9
Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions, and season with 1/2 teaspoon salt.
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10
Cook, over medium-high heat until translucent and starting to brown; add lemon zest and cook for 1 minute more.
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11
Remove from heat and cool slightly.
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12
Whisk half-and-half, eggs and yolks in large glass measuring cup.
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13
Season with salt and pepper, to taste.
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14
Evenly spread the onions in the prepared pan.
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15
Combine the cheeses and scatter over the onions.
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16
Top with the roasted tomatoes and olives, and sprinkle with rosemary.
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17
Pour the custard over the fillings.
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18
Bake until the quiche is just set in the center, about 40 to 50 minutes.
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19
Cool completely on a rack before serving.
