Cut the butter into small cubes. Wrap it in a plastic wrap and freeze it at least 30 minutes.
Place the flour and salt in a freezer bag and freeze it for 30 minutes.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Add the frozen butter and pulse until the butter becomes the size of beans. Add the ice water and vinegar and pulse until most of the butter is the size of large peas. Spoon the mixtures into a plastic gallon bag. Holding both ends of the bag opening with the fingers, knead the mixture by alternately pressing it from the outside of the bag.
Take the dough out of the bag and wrap it in plastic wrap, flatten it into a disk and refrigerate at least 45 minutes.
Roll, shape and prebake (blind baking) the dough for 10 - 15 minutes or until lightly brown.
Set the oven rack at the middle and place a baking sheet on it before preheating.
In a medium bowl combine, the tomatoes, the gouda, mozzarella cheeses, basil, salt and pepper. Reserve. In a small bowl mix the eggs with the cream. Set aside.
Fill the shell with the tomato mixture. Pour the egg and cream mixture over the quiche. Add some more basil if desire.
Bake for 30 minutes or until set.
Unmold the quiche. Serve hot, warm or at room temperature.