Quiche with crème fraîche, bacon, tomatoes, cheese cubes and creamy salad

Ingredients for 2 servings:

• 1 pack of quiche and tart dough, rectangular
• 150 ml crème fraîche
• 15 g chives
• 75 g bacon cubes
• 200 g Halloumi, alternatively feta cheese or shepherd’s cheese
• 50 g mini Roma tomatoes
• 75 g leaf lettuce
• 3 radishes
• ½ cucumber(s)
• 50 ml natural yogurt
• 2 tbsp olive oil
• 1 tbsp raspberry vinegar
• 1 tbsp mustard, medium hot
• 1 pinch(s) of sugar
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C (fan). Spread the rectangular quiche dough on a baking sheet. Wash the chives and roll them into fine rolls. Mix with the crème fraîche, season with salt and pepper. Then spread them evenly over the quiche dough with a spoon. Wash the tomatoes, halve them, and arrange them on the baking sheet with the bacon cubes. Cut 150g of halloumi, feta, or shepherd’s cheese into 1cm cubes and place them on the dough. Bake the quiche in the preheated oven on the middle rack for about 20-25 minutes. For the salad, wash the lettuce, cucumber, and radishes. Tear the lettuce into bite-sized pieces and thinly slice the cucumber and radishes. Cut the remaining cheese into small cubes about 0.5cm long. Mix together the yogurt, oil, vinegar, and mustard to make a marinade and season with salt, pepper, and sugar to taste. If desired, dilute with a tablespoon of cold water. Pour the marinade over the salad just before serving and mix well.