Summary

Ingredients

• 1 pack quiche dough, rectangular
• 150 ml crème fraîche
• 15 g chives
• 75 g bacon cubes
• 200 g halloumi, alternatively feta cheese or herder cheese
• 50 g mini tomatoes

For the salad:

• 75 g lettuce
• 3 radishes
• 0.5 ½ cucumber (s)

For the dressing:

• 50 ml natural yogurt
• 2 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 1 tablespoon mustard, medium hot
• 1 pinch (s) sugar
• 1 pinch (s) salt and pepper

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Instructions

1. Preheat the oven to 200 ° C hot air. Spread the rectangular quiche dough out on a baking sheet.
2. Wash the chives and spread them into fine rolls. Mix with the crème fraîche, add a little salt and pepper. Then use a spoon to spread evenly over the quiche dough.
3. Wash the tomatoes, cut them in half and spread them on the tray with the bacon cubes. Cut 150 g halloumi or feta or herder cheese into 1 cm cubes and place on the dough.
4. Bake the quiche for about 20-25 minutes in the preheated oven on the middle rack.
5. Wash the lettuce, cucumber and radishes for the salad. Pluck the lettuce into bite-sized pieces, cut the cucumber and radishes into fine slices. Cut the rest of the cheese into small cubes about 0.5 cm.
6. Mix yoghurt, oil, vinegar and mustard into a marinade and season with salt, pepper and sugar as required. Possibly stretch with a tablespoon of cold water. Just before serving, pour the marinade over the salad and mix well.