Preheat oven to 180°C and place the rack at the lowest rung possible.
Roll the prepared pastry out and into a 20cm flan tin with removable base. Trim edges and blind bake for 15 minutes until golden and fragrant. Remove baking beads. Reduce oven temperature to 170°C. Do note overbake as it will be cooked again with the filling.
Meanwhile, place cheeses into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place all remaining ingredients into TM bowl and blend 20 sec/speed 8.
When the pastry shell is cooked, sprinkle the grated cheese onto the base and then pour the milk mixture over the top making sure that the cheese is all incorporated into the milk mixture. Use a spatula as needed to stir the contents of the pastry shell.
Bake 30 minutes until set in centre. Serve warm or cold with salad of choice on the side.