Mississippi Sin Quiche

Mississippi Sin Quiche instantly takes me back to a rainy weekend brunch when I wanted something rich and comforting because I was craving all the flavors of that beloved Mississippi Sin dip however I wanted it in a form I could slice and serve easily. I looked at my fridge and saw leftover ham and cheese and thought why not bake all those creamy, savory flavors into a quiche and from that first forkful it was a total revelation so much that I ended up making it again the very next day.

Since then Mississippi Sin Quiche has become one of my favorite brunch staples because it’s creamy cheesy and loaded with smoky ham which makes it feel like a warm indulgent hug in every bite. I love that it comes together so effortlessly yet always impresses guests whether I serve it for a cozy family breakfast or a big holiday spread.

Ingredients

• Here’s what I use for this recipe. You can always customize it to fit what you have on hand!
• Pie crust – The buttery base that holds all the rich filling together.
• Ham – Adds a smoky salty flavor that pairs perfectly with the creamy filling.
• Cheddar cheese – Melts beautifully and brings that classic sharpness.
• Cream cheese – Makes the quiche extra creamy and rich.
• Sour cream – Adds a slight tang that balances the richness.
• Eggs – Bind everything together and create that custardy texture.
• Green onions – Bring freshness and a bit of color to every slice.
• Garlic powder – Adds a subtle savory depth to the filling.
• Salt and pepper – Simple seasonings that round out the flavors.

Tools You’ll Need

• 9-inch pie dish – To bake the quiche evenly and give it a beautiful shape.
• Mixing bowls – For combining all the filling ingredients.
• Whisk – Helps blend the eggs and creams smoothly.
• Spatula – To mix in the ham, cheese, and onions evenly.
• Knife – For slicing the ham and cutting the finished quiche.
• Oven mitts – To safely handle the hot pie dish.

Instructions

Step 1

I start by preheating my oven to 375°F and placing the pie crust in a 9-inch pie dish pressing it gently into place.

Step 2

In a mixing bowl, I whisk together the cream cheese, sour cream, and eggs until the mixture is smooth and creamy.

Step 3

Then, I stir in the shredded cheddar cheese, diced ham, chopped green onions, garlic powder, salt, and pepper until everything is evenly distributed.

Step 4

I pour the filling into the prepared crust and smooth the top with a spatula so it bakes evenly.

Step 5

I bake for about 40-45 minutes until the center is set and the top is beautifully golden.

Step 6

Once out of the oven, I let it rest for about 10 minutes before slicing so the filling holds together nicely.

Step 7

I slice and serve warm or at room temperature because it tastes amazing both ways.

Tips

If you want to make it a bit lighter, you can swap in reduced-fat cream cheese or use half-and-half instead of full sour cream. I sometimes add a handful of sautéed bell peppers or spinach for extra veggies and color. Leftovers reheat beautifully in the oven or microwave and are perfect for a quick breakfast or lunch.

Ways to Serve

I love serving Mississippi Sin Quiche with a simple green salad or fresh fruit on the side for a balanced brunch. It also pairs wonderfully with a warm cup of coffee or a sparkling brunch cocktail. For a party spread, you can slice it into smaller wedges so guests can enjoy it as a finger-friendly bite.

Frequently Asked Questions

Can I make Mississippi Sin Quiche ahead of time?

Yes! You can bake it the day before and reheat it in the oven before serving.

Can I freeze Mississippi Sin Quiche?

Absolutely. Let it cool completely then wrap it tightly and freeze for up to two months. Thaw and reheat in the oven when ready.

Can I use a store-bought crust for Mississippi Sin Quiche?

Definitely! Store-bought crust works great and saves time.

See You in the Kitchen

I hope you try this Mississippi Sin Quiche soon! It’s one of those recipes that’s both comforting and crowd-pleasing and I can’t wait to hear how it turns out for you. Feel free to share your favorite add-ins or ways to serve it and save this recipe for your next brunch or holiday gathering.

Happy Cooking!

Print