Quiche with tomatoes, olives and rosemary without crust

Ingredients:

• 4 cups grape tomatoes, preferably a mix of red and yellow
• 6 tbsp extra virgin olive oil
• 1/3 cup pitted black olives, such as Kalamata, halved lengthwise
• 1.5 cups of leftover bread, cut into 2.5 cm cubes, preferably sourdough
• 1 cup chopped white onion (about 1 medium onion)
• Finely grated zest of 1 lemon
• 2 tbsp. cream 10%
• 2 large eggs + 2 yolks
• 90 g grated Emmental cheese (about 3/4 cup)
• 90 g grated fontina cheese (about 3/4 cup)
• 1 teaspoon chopped fresh rosemary

Preparation:

1. Preheat oven to 230°C (450°F). Place the tomatoes in a single layer in a shallow baking dish and drizzle with 2 tablespoons of olive oil. Bake on the top rack for 15 minutes. Add the olives and continue baking until the tomato skins are dark brown with black spots, about 10 minutes more. Remove from the oven and reduce the temperature to 175°C (350°F).
2. Meanwhile, process the bread in a food processor until finely ground. Heat 2 tablespoons of oil in a large skillet over medium heat; add the bread crumbs and pulse until evenly browned, about 5 minutes. Spread the crumbs evenly in a 9-inch glass or ceramic pie dish. Place the dish on a baking sheet.
3. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onion, and sprinkle with 1/2 teaspoon salt. Cook over medium-high heat until the onion is translucent and beginning to brown, about 4 minutes; add the lemon zest and cook for another 1 minute. Let cool slightly.
4. Whisk the cream with the eggs and yolks in a large glass measuring cup. Season with 0.5 teaspoon of salt and a few grinds of black pepper. Evenly distribute the onions in the prepared pan. Mix the Emmental and Fontina cheeses and sprinkle them over the onions. Top with the roasted tomatoes and olives and sprinkle with rosemary. Pour the egg mixture over the filling.
5. Bake until the quiche is set in the center, 40–50 minutes. Cool completely on a wire rack before serving.