Place <quantity>320<unit>g</unit></quantity> of all-purpose flour <quantity>½<unit>tbsp</unit></quantity> of salt and <quantity>½<unit>tsp</unit></quantity> of baking powder in a stand mixer bowl

Set the stand mixer with the paddle attachment and add <quantity>200<unit>g</unit></quantity> diced butter while mixing on low speed

Mix until a sand texture is obtained

Add <quantity>1</quantity> egg and mix until all ingredients are combined into a smooth dough. Avoid over kneading to prevent elasticity

Transfer to a work surface and make a disk shape

Wrap the dough in cling film and refrigerate for at least 20m before use. The shortcrust dough is ready

Add <quantity>250<unit>ml</unit></quantity> of milk and <quantity>200<unit>ml</unit></quantity> of heavy cream to a blender

Add <quantity>1</quantity> egg and <quantity>50<unit>g</unit></quantity> of grated parmesan cheese

Add <quantity>15<unit>g</unit></quantity> of all-purpose flour and put the lid on

Blend on maximum speed until homogeneous

Add <quantity>150<unit>g</unit></quantity> of grated mozzarella

Add <quantity>100<unit>g</unit></quantity> of ricotta and <quantity>1<unit>tsp</unit></quantity> of salt

Blend on maximum speed until homogeneous

Open a freezer bag on a working surface and sprinkle with some all-purpose flour

Place the Shortcrust Dough on top of it and work with your hands to flatten the dough into a round disk. Fold the freezer bag over it

Roll out the dough with a rolling pin to <quantity>0.5<unit>cm</unit></quantity> thick

Uncover one side of the dough and transfer it to the mold with the freezer bag side facing up

Gently press down the sides to even out the thickness and remove the freezer bag. Trim any excess dough

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Halve <quantity>1<unit>cup</unit></quantity> of cherry tomatoes

Pour the cheese cream into the opened dough

Arrange the cherry tomatoes over the cream to start decorating

Finish decorating with picked basil leaves to taste

Grate some parmesan cheese to taste in top of it

Bake the quiche for 30m until completely cooked and golden brown. The ricotta & mozzarella quiche is ready

Enjoy!