0.3 cup olives black such as kalamata, halved lengthwise pitted
8 servings pepper black freshly ground
1.5 cups unseasoned bread cubes 1-inch, day-old
2 egg yolks
2 large eggs
3 ounces emmentaler cheese grated
3 ounces fontina grated
1 teaspoon rosemary fresh minced
4 cups grape tomatoes mixed red yellow dry rinsed
2 cups half-and-half
8 servings kosher salt
1 lemon zest finely grated
5 tablespoons olive oil extra-virgin
1 cup onion white chopped
Equipment
food processor
frying pan
baking sheet
oven
whisk
baking pan
measuring cup
ceramic pie form
Directions
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. Roast on the top rack for 15 minutes.
Add the olives, and continue to roast until the tomato skins are dark brown, black in spots, about 10 minutes more.
Remove from oven, and reduce heat to 350 degrees F.
Meanwhile, pulse bread into crumbs in a food processor.
Heat 2 tablespoons oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan.
Place pan on a baking sheet.
Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions, and season with 1/2 teaspoon salt. Cook, over medium-high heat until translucent and starting to brown; add lemon zest and cook for 1 minute more.
Remove from heat and cool slightly.
Whisk half-and-half, eggs and yolks in large glass measuring cup. Season with salt and pepper, to taste. Evenly spread the onions in the prepared pan.
Combine the cheeses and scatter over the onions. Top with the roasted tomatoes and olives, and sprinkle with rosemary.
Pour the custard over the fillings.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
