Drain the ricotta and place it in a large bowl. Add the gorgonzola, the diced fontina, and the grated Grana Padano.
Cut the Amarena Fabbri cherries into quarters, chop the walnuts coarsely, then add both to the cheese mixture. Bind with an egg yolk. Add pepper to taste. Place the first disc of puff pastry on the base of the cake pan, add the filling, and close with the second disc.
Brush the surface with egg yolk and bake at 180 °C for about 35-40 minutes. T ake the quiche out of the oven and leave to cool for about 15 minutes before removing it from the pan and cutting