At a holiday potluck years ago, Mississippi Sin Quiche sat proudly between deviled eggs, crockpot meatballs, and a suspiciously festive Jell-O mold. Clara, my next-door neighbor who has a flair for dramatic earrings and showing up with three types of pie, took one bite and raised an eyebrow. “Who made this?” she asked. A few feet away, my teenage grandson, Micah, was sneakily scooping a second slice onto his plate before finishing the first. That’s when I knew this dish had legs and not just for holidays.
This quiche has since appeared at church brunches, lazy Sunday lunches, and even a few weeknight dinners when I needed something that felt hearty without fuss. One snowy Saturday, our friends from book club came over to discuss a mystery novel, but instead, we ended up debating who got the last slice of Mississippi Sin Quiche. It’s the kind of dish that warms up the whole room cheesy, rich, with a whisper of heat and just enough bite from the green onions. My cousin Trish swears it’s even better cold the next day, though in our house, leftovers are rare.
No matter the setting a baby shower, Easter breakfast, or a Tuesday night when you’re tired of takeout—Mississippi Sin Quiche never disappoints. It balances indulgence and ease, and the flavors are bold without trying too hard. I’ve shared this recipe with young neighbors learning to cook and old friends who simply wanted something comforting to bake and eat in their pajamas. Whatever brings it to your table, it always brings folks back for more.
Short Description
This Mississippi Sin Quiche is a rich, savory main course made with diced ham, cream cheese, cheddar, and a touch of spice, all nestled in a buttery pie crust. It’s hearty, flavorful, and perfect for brunch or casual gatherings.
Key Ingredients
- 1 cup diced ham
- 2 ounces cream cheese
- ½ cup shredded cheddar cheese
- 1 chopped green onion
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 3 tablespoons sour cream
- 1 cup heavy cream
- 3 eggs
- 1 9-inch deep-dish pie crust
Tools Needed
- Skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch pie pan
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F so it’s ready to go once your quiche is assembled.
Step 2: Cook the Ham
In a skillet over medium heat, sauté the diced ham for 3 to 5 minutes. This helps reduce excess moisture and intensifies the flavor. Set it aside to cool slightly.
Step 3: Make the Ham Filling
In a mixing bowl, combine the cooked ham with cream cheese, hot sauce, and Worcestershire sauce. Stir until everything is evenly incorporated and creamy.
Step 4: Assemble the Quiche Base
Spread the ham mixture across the bottom of the pie crust in an even layer. Sprinkle shredded cheddar cheese and chopped green onion evenly over the top.
Step 5: Mix the Custard
In a separate bowl, whisk together the eggs, sour cream, and heavy cream until smooth. This mixture should be silky and light.
Step 6: Combine and Bake
Slowly pour the egg mixture over the ham and cheese layers in the crust. Place the quiche on the center rack and bake for about 60 minutes. It should be golden on top and just set in the center. If the crust browns too quickly, tent it lightly with foil during the last 15 minutes.
Why You’ll Love This Recipe
Rich, savory, and cheesy without being overwhelming
Easy to prep with simple ingredients
Perfect for breakfast, lunch, or dinner
Customizable to your taste preferences
A great way to use leftover ham or pantry staples
Mistakes to Avoid & Solutions
Undercooked Center
The middle of the quiche jiggles too much even after an hour.
Solution: Check your oven temperature and give it an extra 5–10 minutes. Tent with foil to prevent over-browning.
Soggy Crust
The bottom of the pie is too soft or wet.
Solution: Pre-bake (blind bake) your crust for 10 minutes before adding the filling, especially if using a homemade crust.
Watery Filling
The quiche doesn’t set properly or has pools of liquid.
Solution: Make sure to cook the ham beforehand to release excess moisture. Also, avoid low-fat dairy substitutes, which can separate.
Over-salted Quiche
Too much salt from the ham and cheese.
Solution: Taste the ham before adding extra salt to the custard. You might not need to season it further.
Overfilled Crust
Custard spills over the edges while baking.
Solution: Place your pie pan on a baking sheet to catch any overflow and fill carefully, leaving about ½ inch from the top.
Serving and Pairing Suggestions
Serve with a light green salad for brunch
Pair with fruit salad or roasted asparagus
Enjoy with fresh bread or flaky croissants
Serve warm or at room temperature
Great for potlucks, brunch tables, or breakfast-for-dinner nights
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 4 days
Reheat individual slices in the oven at 325°F for 10–15 minutes
Avoid microwaving if you want to keep the crust crispy
Quiche can be frozen: cool completely, wrap tightly, and freeze up to 2 months
FAQs
1. Can I make Mississippi Sin Quiche ahead of time?
Yes. You can prep it the night before, refrigerate it, and bake fresh in the morning.
2. Can I use a store-bought crust?
Absolutely. A frozen deep-dish crust works perfectly and saves time.
3. What can I substitute for ham?
Cooked bacon, sausage, or even sautéed mushrooms work well.
4. How do I know when the quiche is done?
Insert a knife near the center. It should come out mostly clean with no liquid custard.
5. Can I make it crustless?
Yes, pour the mixture into a greased pie dish without the crust and bake as directed.
Tips & Tricks
Let the quiche rest 10 minutes before slicing for the cleanest cuts
Use room temperature ingredients for smoother mixing
Add a pinch of smoked paprika for depth
Fresh herbs like chives or parsley can add color and brightness
A layer of caramelized onions can elevate the flavor profile
Recipe Variations
Spinach and Feta Twist
Swap ham for 1 cup sautéed spinach and use crumbled feta instead of cheddar. Add a pinch of nutmeg to the custard for a Greek-inspired flair.
Southwestern Kick
Replace green onions with chopped jalapeños and add ½ teaspoon cumin. Use pepper jack cheese for heat.
Mushroom Lover’s Quiche
Use sautéed mushrooms in place of ham and stir in a bit of thyme. Gruyère cheese adds nuttiness and works beautifully here.
Crustless & Keto-Friendly
Omit the pie crust and pour the filling into a greased 9-inch baking dish. Bake as usual. Great for low-carb lifestyles.
Mini Quiche Cups
Pour the mixture into greased muffin tins and bake at 350°F for 25–30 minutes. Perfect for meal prep or brunch parties.
Final Thoughts
There’s something quietly triumphant about a dish that’s both simple to make and consistently met with delight. Mississippi Sin Quiche has become a staple in our kitchen not because it’s flashy, but because it earns its spot with every slice silky, savory, and gently spicy. Over the years, it has shown up in moments big and small: from crowded brunch tables to solo evenings curled up with a book and a glass of sweet tea.
The best dishes do more than feed us they stay with us, tucked into memory beside laughter and stories. This quiche holds its own on any table, with flavor that comforts and texture that satisfies. It’s a little indulgent, a little nostalgic, and always worth baking again.
Flaky Mississippi Sin Quiche
Ingredients
- 1 cup diced ham
- 2 ounces cream cheese
- ½ cup shredded cheddar cheese
- 1 chopped green onion
- ¼ teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- 3 tablespoons sour cream
- 1 cup heavy cream
- 3 eggs
- 1 9- inch deep-dish pie crust
Instructions
- Preheat oven to 350°F.
- Sauté diced ham in a skillet over medium heat for 3–5 minutes, then set aside.
- Mix ham with cream cheese, hot sauce, and Worcestershire sauce until smooth.
- Spread ham mixture in the pie crust. Top with shredded cheddar and chopped green onion.
- Whisk eggs, sour cream, and heavy cream until smooth.
- Pour custard over the filling. Bake for 60 minutes until golden and set. Tent with foil if crust browns too quickly.
