"This quiche recipe is outstanding--good work, Bobby! The Fontina and Mexican cheeses made for a really smooth and creamy quiche but what took it over the top was the goat cheese and chorizo—yum! I did not think we would like the jalapeño pesto at first because it seemed too strong but it made the perfect foil to the creamy goodness of the quiche. Admittedly, I cut the number of jalapeños from six to four but it was still plenty strong. Tonight was a night of new dishes. We started with the quiche and made quinoa as well which turned out to be a nice pairing.

"I, too, was doubtful about the amount of cinnamon in this recipe and it was the first time I have ever used ground lamb in any recipe but trusting Ina as I do, I gave it a try and the results were amazing. I had saved this recipe for a special occasion and it did not disappoint. Yummy!