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Turn your favorite Mississippi sin dip into a tasty breakfast or dinner quiche that brings together all those amazing Southern tastes. This rich, cheese-packed dish mixes juicy ham, smooth cream cheese, and bold cheddar in a crispy pie shell, giving you pure comfort on a plate.
I brought this quiche to my sister's baby shower once, and it was gone before anything else on the table. Everyone kept asking me for the recipe after trying the smooth filling and buttery crust.
Key Ingredients
- Pie crust: Whether you make it yourself or buy it ready-made, it creates that flaky, buttery base
- Cream cheese: Go for full-fat at room temp for the creamiest results
- Cooked ham: Try using leftover holiday ham cut into tiny chunks
- Sharp cheddar: Grab a block and grate it yourself for better melt and flavor
- Heavy cream: This makes that velvety, lush custard everyone craves
- Green onions: They add a crisp, fresh kick against all the richness
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Step-by-Step Cooking Guide
- Step 5: Assemble and Bake
- Slowly pour the egg mix over your layered goodies. Scatter green onions on top. Stick it in a 375°F oven for 45-50 minutes until golden and just a tiny bit wobbly in the middle.
- Step 4: Prepare the Custard
- Mix eggs and heavy cream until fully blended. Add a bit of salt and black pepper, but go easy since the ham and cheese already have salt.
- Step 3: Layer the Flavors
- Smear the cream cheese mix on your partly-baked crust bottom. Scatter ham chunks evenly, then load it up with shredded cheddar.
- Step 2: Create the Base
- Whip the soft cream cheese till it's smooth, then stir in Worcestershire and hot sauce. This builds our signature Mississippi sin flavor that makes this quiche stand out.
- Step 1: Prepare Your Crust
- Bake your empty pie crust at 375°F for 10 minutes with weights inside. Take out the weights and poke holes in the bottom with a fork. This keeps your crust crispy, not soggy.
I grew up down South where we believe cream cheese makes any dish better. It's what turns a basic ham and cheese quiche into something you'll dream about.
Crafting an Unforgettable Quiche
It all comes down to how you build the layers - every forkful should mix creamy, salty, and savory parts. As it bakes, the egg mixture slowly cooks into the cream cheese, creating a texture that's unbelievably silky.
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After trying tons of quiche recipes, this Mississippi Sin version has become my go-to brunch star. It somehow manages to be fancy and homey at the same time, and it's way easier to make than people think.
Frequently Asked Questions
- → Is this quiche good for preparing in advance?
- Absolutely, you can put it together and freeze unbaked, or cook it 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 it at 350°F for about 60 minutes until it's firm in the middle.
- → What's the best way to warm up frozen quiche?
- Let it thaw completely, wrap with foil, and warm in a 350°F oven for 30-40 minutes.
- → Why is the texture so rich?
- It's the magic trio of cream cheese, heavy cream, and sour cream that gives it that luxurious, velvety feel.
- → What kinds of cheese go into this dish?
- This quiche combines cream cheese and grated cheddar for amazing flavor depth.