Preheat oven to 350 degrees F.
Spread the cream cheese over the bottom of the prepared pie crust and evenly distribute the diced onion and jalapeno chile peppers over the top.
Pour the half and half cream and milk into a bowl. Add the eggs, paprika, and salt; whisk until thoroughly mixed. Stir in the chives. Pour into the baked pie crust.
Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean when removed. Note: I used aluminum foil wrap to protect the edges of the pie crust so they would not become overly brown. This is to your preference and optional.
After 30 minutes, remove from oven and arrange the sliced pickled jalapeno slices on top. Sprinkle the grated cheese over the top. Return to oven and bake another 10 to 15 minutes or so until the cheese has melted and is a golden brown. Remove from oven and serve.
Makes 4 to 6 servings.
Jalapeno Cheese Quiche Recipe: https://whatscookingamerica.net/KarenCalanchini/JalapenoCheeseQuiche.htm