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Must-Try Mississippi Sin Quiche
Hey friends I'm pumped to share this one. My Mississippi Sin Quiche totally turns a classic dip into an epic breakfast. There's gooey cheese smoky ham and it's all wrapped in a buttery crust. The best part? You can make it the night before so mornings are a breeze. It's always a crowd-pleaser when folks come over.
Why This Dish Feels So Special
If Mississippi Sin Dip is your jam just wait till you taste those flavors baked into a silky quiche. Every bite is pure comfort. I love how you can swap in whatever ham you have on hand or make it for weekend brunch. It's also awesome because you can prep and freeze it so your future self will thank you on crazy days.
What Goes In It
- Eggs and Milk: Can't skip these basics for the filling, grab four eggs and some milk plus your go-to pie crust.
- The Creaminess: Soft cream cheese gives that super smooth texture.
- Ham: Diced up leftover ham works wonders.
- The Cheese: A big handful of shredded cheddar. So good.
- Flavor Boosters: Worcestershire sauce and a swirl of sour cream brighten it right up.
- Spicy Fun: Dash in some hot sauce, if you feel like it could use a kick.
- Herby Hit: Toss in some sliced green onions for color and crunch.
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Ready to Cook Together
- Dive In and Bake
- Slip your quiche in the oven for forty to forty-five minutes, look for that puff and firm center, then let it cool off before cutting.
- Spoon In The Filling
- Carefully pour your creamy mix into the pie shell, spread it smooth all the way out.
- Mash The Creamy Stuff
- Using a mixer or whisk, whip up cream cheese until fluffy, then mix in milk, Worcestershire, hot sauce, and sour cream. Crack in eggs one by one, finally swirl in ham, cheese, and green onions.
- Crust Comes First
- Switch your oven to 375°F, line your pan with pie dough, and crimp those edges.
- Dig In!
- Eat this warm or cool, trust me it's fab either way.
Pro Tips to Make It Awesome
Want to save time? Stick the unbaked quiche in the freezer and when you're ready add a few minutes to the cook time. It's the perfect way to finish off leftover ham post-holiday. If you like some heat give it extra hot sauce or red pepper flakes. Totally up to you.
Tasty Things to Have On The Side
This is amazing with a bowl of crispy salad or a pile of fresh fruit. For big brunches bring out crusty bread or some garlicky toast. Want to go big? Set it out with all your favorite breakfast eats.
How to Store and Warm Up Leftovers
Chuck any extras in a covered dish and keep in the fridge—they’ll be tasty for around three days. When it’s time for round two, use the oven at 350°F for 10 to 15 minutes to warm it up. FYI: It just doesn’t freeze well after baking, but freezing before works awesome.
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Common Questions
- → How can I tell if my quiche is fully baked?
Your quiche’s finished when the middle is firm, not shaky. Stick a knife near the center—if it pulls out clean, you’re good to go.
- → Is it okay to skip the crust?
Totally, just grease your baking dish well before pouring in the mix. The crustless version bakes up a little faster, so start peeking at it around 45 minutes.
- → What’s the point of heating the ham first?
Warming up the ham lets extra water cook out, so your quiche won’t end up soggy. Super simple, but it helps for a solid slice.
- → How long will this last if I freeze it?
Wrap it tight in foil and stash it in a freezer bag—it’ll be fine for about three months, baked or not. Thaw and reheat when you’re hungry.
- → Can I swap in light cream for heavy cream?
For sure. Heavy cream brings extra richness, but lighter cream or half-and-half works too. It’ll be a bit less creamy, but still delicious.