Preheat the oven to 350°F (175°C) using conventional heat (top and bottom heat).

Grease your quiche or tart pan and line it with the pie crust. Prick the bottom all over with a fork and blind bake for 10–15 minutes.

Meanwhile, slice the tomatoes into thin rounds using a sharp knife or a mandoline. Lay the slices on paper towels to absorb any excess moisture.

Add the ricotta, Parmesan, egg, garlic, chives, dried herbs, and red pepper flakes to a food processor. Season with salt and pepper, then blend until smooth.

Let the crust cool slightly, then spread the ricotta mixture evenly over the bottom.

Arrange the tomato slices on top, slightly overlapping them. If you'd like, you can also add a few halved cherry tomatoes for extra color.

Bake for 30–45 minutes, or until the filling is set and the top is lightly golden.

Garnish with fresh basil and serve with a crisp green salad. Enjoy!