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Turn your Mississippi sin dip into a mouthwatering breakfast or dinner quiche that packs all those amazing Southern tastes. This rich, cheesy dish mixes juicy ham, smooth cream cheese, and bold cheddar in a crispy pastry shell, giving you the ultimate comfort food experience.
I brought this quiche to my sister's baby shower once, and it was gone in minutes—way faster than anything else we served. Everyone kept asking me for the recipe after tasting that creamy filling with the flaky crust.
Key Ingredients
- Pie crust: Whether homemade or from the store, it gives you that buttery base you need
- Cream cheese: Go for full-fat at room temp to get it super smooth
- Cooked ham: Got leftover holiday ham? Cut it into tiny chunks and toss it in
- Sharp cheddar: Grab a block and grate it yourself for better melt and stronger taste
- Heavy cream: This makes that velvety, lush custard everyone craves
- Green onions: Adds a nice crisp flavor that balances out the richness
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Step-by-Step Cooking Guide
- Step 1: Prepare Your Crust
- Bake your empty pie crust with weights at 375°F for 10 minutes. Take the weights out and poke the bottom with a fork. This stops the bottom from getting mushy.
- Step 2: Create the Base
- Whip the soft cream cheese until it's fluffy, then stir in Worcestershire and hot sauce. This makes our special Mississippi sin flavor that makes this quiche stand out.
- Step 3: Layer the Flavors
- Smear the cream cheese mix on the bottom of your partially baked crust. Scatter ham bits all over, then cover with a thick layer of cheddar.
- Step 4: Prepare the Custard
- Mix eggs and heavy cream until they're fully blended. Add a touch of salt and black pepper, but go easy since the ham and cheese are already salty.
- Step 5: Assemble and Bake
- Gently pour the egg mix over your layers. Toss green onions on top. Bake at 375°F for 45-50 minutes until it's golden and just a little wobbly in the middle.
I learned growing up down South that adding cream cheese makes any dish better. It's what changes a plain old ham and cheese quiche into something you won't forget.
Creating Quiche Magic
Getting the layers right is what makes this work - you want every bite to have that perfect mix of creamy, salty and savory. As it bakes, the egg mixture slowly cooks into the cream cheese, creating a texture that's incredibly silky.
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After trying tons of quiche recipes, this Mississippi Sin version has become my go-to brunch specialty. It perfectly balances homey comfort with a touch of class, making everyday meals feel special while being super easy to put together.
Common Questions
- → Is this quiche good for prepping beforehand?
- Absolutely, you can put it together and freeze unbaked, or cook first then freeze. Just make sure it's completely thawed before you cook or warm it up.
- → What's the cooking time for this quiche?
- Cook for 60 minutes at 350°F until it's fully set in the middle.
- → What's the best way to warm up frozen quiche?
- Let it thaw completely, wrap with aluminum foil, and warm in a 350°F oven for 30-40 minutes.
- → Why is the texture so silky?
- The mix of cream cheese, heavy cream, and sour cream gives it an incredibly luxurious and smooth texture.
- → What kinds of cheese are in this dish?
- This dish combines cream cheese and grated cheddar for amazing flavor depth.