Preheat the oven to 375 degrees. Prepare the muffin tin by spraying them with the non stick spray. Make sure that you coat each cup thoroughly and also the sides. Unwrap the frozen tart shells and put them in each space on the tin. Put it to one side for the time being.
Put a non stick deep skillet on medium high heat. Fry the bacon until it reaches an even color on both sides. Lift it out of the skillet and let the bacon drain on paper towels. After the bacon has cooled a bit, crumble it.
Take a mixing bowl of medium size and break the eggs in it. Give them a good whisk with a whisker. Add flour, cream, onion powder, garlic salt, cumin and chilli powder to the whisked eggs. Keep on whisking till these ingredients mix evenly. Add the crumbled bacon, green bell pepper , red bell pepper, salsa, ham and the two cups of cheddar cheese to the egg mixture. Stir to mix thoroughly.
Pour the mixture with the help of a table spoon in the tart shells. Top each shell with more cheddar cheese. Bake the quiches for 20-25 minutes. Check with a toothpick: if it comes out clean, they are ready to be served.