Bacon Jalapeno Popper Quiche

If you want perfection on a plate, this is the dish!  Seriously!  I don't even know where to start to describe it.   From the sweetness of the pie crust, topped with creamy cheese, the blend of jalapeños, bacon and eggs, topped with more cheese and baked to perfection.  Heaven in every single bite!  Enjoy!
-1 (9 inch) deep frozen pie crust
-1/4-1/2 cup(depends on how rich you want your quiche to be) garden vegetable (or regular) cream cheese, at room temperature
-2 jalapeños, seeded and diced
-1 jalapeño, seeded, halved and sliced
-8 slices bacon, chopped and cooked until crisp (drain on paper towels)
-1 cup heavy cream
-5 large eggs, beaten
-1 tsp smoked paprika
-1/2 tsp salt
-1/2 cup shredded cheddar cheese
Preheat oven to 400 F.
While that preheats, get the crust out of the freezer and allow it to thaw for 10 minutes.  After that, prick it all over with a fork.  Bake in preheated oven for 10 minutes.  Remove from oven and immediately spread the cream cheese all over the bottom.  This might be a bit tricky, so try to get it as evenly as possible.  Sprinkle the diced jalapeños on top. 
Lower the oven temperature to 350 F.
Heat the heavy cream, but do not boil.
Whisking the eggs, add the hot cream to them (do not stop whisking or you'll end up with scrambled eggs!).  Once that's nicely mixed, add the paprika, salt and bacon.  Pour into crust.
Place in the oven and bake for 30 minutes.
Remove from oven, top with jalapeño slices and cheddar cheese.  Return to oven and bake for 20 more minutes.
Remove from the oven and let it rest for about 10 minutes.  Slice and enjoy!