Slice the jalapeño and red bell pepper in half, and remove the top. Place them cut side down onto a cookie sheet that is lined with foil. Place under the sheet under the broiler and broil for about 10-15 minutes, until the skin of the peppers starts to turn black and looks wrinkled.

Remove the peppers from the oven and place into a plastic sealable bag. Leave them there to cool for about 10 minutes. Once cooled remove from the bag and remove the skin, it will just peel off. And remove the seeds from the inside. Dice the peppers.

Add the crumbled bacon, peppers, and cheese to the bottom of a greased 10 inch quiche dish. Spread around into an even layer.

In a small mixing bowl add the eggs, beat until frothy. Add in the cream and milk, and all the spices. Whisk until combined and frothy.

Pour over the top of the bacon and pepper mixture.

Remove from oven, and allow to cool. Serve slightly warm. Enjoy!