Using yogurt/greens that have lemon or ACV in quiche?

Hellooo!

I made so much of a yogurt/labne/cheese dip (jaji or cacik - with dill sumac and garlic and a tiny bit of lemon juice) and two olive oil/ACV salads (one chard, one sorrel and basil) that I’m curious if I could use in different ways. Could I use them - either or both the cheese/yogurt dip and/or the massaged greens- in a quiche or souffle or some other cooked dish? I was worried the ACV in the greens or the lemon juice (tho only a bit) in the yogurt dip would somehow mess it up. What do you think? Is some ACV in a quiche a problem? Or lemon juice?