Quiche with yogurt, feta, roasted point pepper, and bacon

Preheat your oven to 185°C

Place the dough in a pie dish lined with baking paper and press well into the edges.

Place a sheet of baking paper on top, pour in baking beads or beans, and let it blind bake for 20-25 minutes.

Place the point peppers and slices of bacon on another baking sheet with baking paper, place it at the bottom of the oven and let them bake together, remove the bacon after about 10 minutes when it is nicely colored. Keep a close eye on it, depending on the thickness of the bacon this will go faster or slower.

Place it on kitchen paper, blot the fat well, remove the baked base and the peppers from the oven and let cool.

Wrap the peppers in the baking paper and let them 'sweat' for a while to make them easier to peel later.

Meanwhile, prepare the filling.

Beat the eggs with pepper and salt and mix in the yogurt and grated cheese.

Chop the oregano roughly and add it.

Pour the beads or beans back into a pot.

After a few minutes you can peel the peppers and remove the seed cores.

Place them on a plate and blot them dry as well; you don't want any moisture in the quiche.

Spread a little more than half of the peppers and cooked bacon on the bottom of the baked dough, pour the egg-yogurt mixture over it, place the remaining peppers and bacon on top, and add some oregano leaves.

Crumble the feta over it and give it another twist from the black pepper mill.

Bake for 25 minutes, let it cool a bit.

Serve with arugula and the roasted pine nuts drizzled with some olive oil.