Preheat the oven to 200ºC. Grease a quiche tin (24 cm) with butter and cover with the puff pastry. Place a sheet of baking paper on the puff pastry and place blind baking beans on it so that the bottom does not rise. Bake the bottom blind in the oven for 25 minutes. Let cool.
Cut the Roma tomatoes into slices and halve the snack tomatoes. Finely chop the chives and dill. Strip the leaves from 4 sprigs of thyme. Mix the herbs with crème fraîche, cream cheese, salt and pepper to form a herb cream cheese.
Fill the quiche base with the herb cream cheese. Divide the sliced tomatoes over the cream cheese and garnish with the basil, remaining thyme and the popped Cheddar cheese.
You can also replace the blind baking beans with uncooked rice.