Preheat the oven to 350 degrees.

Blind bake the pie crust by placing the prepared dough in a pie dish. Lay a sheet of parchment on the dough in the pie dish and fill the parchment with dry beans or pie weights. Bake for 15 minutes. Remove from the oven and let the crust cool. 

With a drizzle of olive oil, sauté the onion slices with a pinch of kosher salt over medium-low heat until they are translucent and softened. Then add the Pancetta cubes to the onions and continue sautéing until the Pancetta is browned and the onions are caramelized, about 8 minutes. Remove from heat and let the mixture cool. 

Whisk together the eggs and the half & half and set aside.

Create a base layer of the cheese mixture, lightly covering the bottom of the crust.

Dollop teaspoon-size dollops of the pesto on top of the cheese. Then, spread the pancetta and onion mixture over the pesto dollops. 

Top the Pancetta and onions with more of the grated cheese mixture. 

Spread the sliced tomatoes over the cheese. Dollop more pesto over the tomatoes. 

Pour the egg and half & half mixture over the layers of filling. 

Sprinkle the top with the remaining grated cheese.

Place the unbaked quiche on a large sheet tray and slide into the oven. Bake for 45-55 minutes, until the center of the quiche is cooked through. If the crust browns too quickly during baking, cover the crust with foil. Remove from the oven and let cool for 10-15 minutes before slicing.