Tomato, Olive and Rosemary Crustless Quiche

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4 cups grape tomatoes, mixed red and yellow if possible

6 tablespoons extra-virgin olive oil 

1/3 cup pitted black olives, such as kalamata, halved lengthwise 

1 1/2 cups day-old bread cubes (1-inch), preferably sourdough 

1 cup chopped white onion (about 1 medium) 

Kosher salt and freshly ground black pepper

1 lemon, zest finely grated 

2 cups half-and-half 

2 large eggs plus 2 yolks 

3 ounces grated Emmentaler cheese (about 3/4 cup)

3 ounces grated fontina cheese (about 3/4 cup) 

1 teaspoon minced fresh rosemary