Preheat oven to 400 degrees. (Use convect mode if available)
Dice and sauté onions, distribute in pie shells.
Dice and distribute red sweet peppers and jalapeños.
Dice and add ham in pie shells. (about 1/3 cup per pie shell)
Shred block of Cabot cheese and add 1/2 of resulting cheese to each pie crust.
Add triple cheddar cheese, a quarter cup per pie shell.
Beat 4 eggs per pie shell, adding heavy cream (2/3 cup each) and spices.
Pour into pie shells, carefully stiring the mixture so the egg is blended throughout
Cook for 15 minutes at 400 degrees, then reduce temperature to 350 degrees and cook for 35 more minutes.
Remove from oven and allow to cook for at least 10 minutes before serving.
Add Pace picante sauce (or preferred salsa) and enjoy!