Mississippi Sin Quiche – all the flavors of our favorite dip in a quiche! Can make ahead and refrigerate or freeze for later. Ham, cream cheese, cheddar cheese, Worcestershire sauce, green onion, hot sauce, sour cream, eggs, milk, pie crust. Everyone LOVED this delicious quiche!! I always double the recipe because this doesn’t last long. SO good! #quiche #mississippisin #ham #breakfast #freezermeal
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Pin This RecipeDoes anyone else have any leftover ham from Christmas? This Mississippi Sin Quiche is a great way to use some of it! OMG! This quiche is crazy good! We ate the whole thing for lunch yesterday! The whole thing between the two of us! We just couldn’t stop eating it.
You can make this quiche ahead of time and freeze unbaked for later. I usually make two quiches at a time. One to bake now and one to freeze for later.
This quiche has all the same flavors as our famous Mississippi Sin Dip recipe. You can snag the dip recipe here. It is obviously equally delicious!
We love this quiche for breakfast, lunch or dinner. It is also great for overnight guests, potlucks, and tailgating. Serve it with a side salad, fruit salad and/or bread for an easy and delicious meal!
Mississippi Sin Quiche
Equipment:
Ingredients:
- 1 cup diced ham
- 2- oz cream cheese
- ½ cup cheddar cheese
- 1 green onion, chopped
- ¼ tsp hot sauce
- ½ tsp Worcestershire sauce
- 3 Tbsp sour cream
- 1 cup heavy cream
- 3 eggs
- 1 (9-inch) deep dish pie crust
Instructions:
- Preheat oven to 350ºF.
- Heat ham in skillet for 3 to 5 minutes to remove moisture. Remove from heat.
- Combine ham, cream cheese, hot sauce and Worcestershire sauce.
- Put ham mixture in bottom of pie crust. Top with cheddar cheese and green onion.
- Whisk together eggs, sour cream and heavy cream. Pour over ham mixture.
- Bake for 60 minutes, until set.
Notes:
Steph
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I’ve made this numerous times and each time we enjoy it even more! It’s ridiculously easy!!! I make it night before a gathering and we just heat up slices as we want them!
I’m purchasing the crust. Do I use it frozen or should I defrost it Also which is the best way to freeze it, bake it first or bake it after freezing? As you can probably tell I’m just learning to cook. Thanks in advance for your help.
I don’t thaw the crust before using. I always freeze the quiche unbaked. Then thaw and bake when ready. You can also freeze the baked quiche and reheat it. It works either way. It would just be personal preference.
Is that 2 oz of cream cheese or 2 of ___ oz of cream cheese (like 2 8 oz bricks)? It just looks a little oddly worded in the recipe (with a -), compared to the other ingredients.
This is a 5 star recipe. Followed the recipe exactly! Easy to assemble, bake time accurate, rest time about 10 minutes. Great flavor combination! I served it with a fruit salad and juice. My two grandsons and I ate the whole thing! Excellent!
So glad you and your family enjoyed it!
I own a B&B and this is my go to, never fail recipe! I usually have the ingredients on hand, it’s quick to make, I can make it the night before (which I love to do), comes out perfect, and tastes good everytime!!
Can’t go wrong with this one.
Made the Mississippi sin quiche. I added a little more Ham and in addition to the 1/2 cup cheddar cheese I added 1/2 cup Swiss. My daughter, her husband and grandchildren all loved it. Took your suggestion and made 🥸two. Delicious
Thanks for the recipe.
Loved it! Thanks! Added a little more hot sauce and also sliced jalapeño’s. So tasty. Did not prebake the pie crust.
Can this be made the night before? Thanks
yes
I’ve made this several times. Easy to make and delicious-just as stated
I made this for dinner tonight. Do not get me wrong, it was great!! But instead of layering, can you mix all the ingredients together????? I felt the ham mixture at the bottom didn’t really mix with egg mixture…
The flavor was good, but just asking. Also, obviously, could add more hot sauce if you like it spicier.
Thank you for sharing!!
You can, but the ham may sink to the bottom anyway.
Can you use whole milk instead of heavy cream?
You can try it. I’m sure it would be fine.
I love all your recipes. Do you think that I could make this and put it in a glass dish and not use a pie crust? I’m on the KETO diet and can’t have the pie crust.
That should be fine.
This was delicious. Made it just like the recipe. The consistency and flavors were great. Will definitely be making it again. The rating stars would not work, but I would definitely give it 5!!!
I'd like to make appetizer size mini quiches. How would the baking directions change?
You will need to reduce the baking time. It will just depend if you use a regular muffin pan or mini muffin pan. I would start with 25 minutes and check the quiches.
Curious if anyone has par-baked this, maybe half way, and then just warming up/cooking the rest later in the day? Would love to take this to a new mama!
That should work just fine
Could this be made in a 9 x 13 pan and if so, how would the recipe have to be adjusted?
Can you use Milk instead of heavy cream
You can definitely give it a try.
Can you just mixed the ingredients, put it in the pie shell, then freeze it uncooked overnight if you want to serve it the next morning? Next day, un thaw completely then bake for requested time?
Yes
Have you tried making it with sausage before?
I haven’t with this exact recipe, but it would be just fine to swap the ham for sausage
I made this last night for dinner. My kiddos and I ate all but 2 small slices. Those 2 slices were their breakfast this morning. Delicious!
Should the cream cheese be softened first?
yes – it will be easier to incorporate if it is soft.
Should your pie crust be pre-baked or can it be raw dough?
unbaked crust
This is the best quiche I’ve ever made. I cater a lot of breakfast meetings and the MEN ask for this. Everyone loves it
SO glad everyone loves it, Terri!
What are the instructions for cooking from frozen state?
Thaw completely and bake as directed above