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Turn your ordinary Mississippi sin dip into a mouthwatering breakfast or dinner quiche that packs all those amazing Southern tastes. This rich, gooey dish mixes juicy ham, smooth cream cheese, and bold cheddar inside a crisp 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 before anything else. Everyone kept asking me how I made such a creamy filling with that flaky crust.
Key Ingredients
- Pie crust: Whether homemade or from the store, it's your buttery base for everything
- Cream cheese: Go with full-fat that's softened for extra smoothness
- Cooked ham: Try using holiday leftovers, cut into tiny chunks
- Sharp cheddar: Grab a block and grate it yourself for better melt and taste
- Heavy cream: This makes that velvety custard we can't get enough of
- Green onions: They bring a crisp pop that balances the richness
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Simple Cooking Steps
- Step 1: Get Your Crust Ready
- Bake your 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 stops the bottom from getting mushy.
- Step 2: Mix Your Flavor Base
- Whip softened cream cheese until it's fluffy, then add Worcestershire sauce and hot sauce. This makes our special Mississippi sin flavor that makes this quiche stand out.
- Step 3: Build Your Layers
- Put the cream cheese mix on the bottom of your partly-baked crust. Add ham pieces evenly on top, then cover with lots of shredded cheddar.
- Step 4: Mix Your Egg Mixture
- Beat eggs with heavy cream until well mixed. Throw in some salt and pepper, but go easy since the ham and cheese are already salty.
- Step 5: Put It All Together
- Gently pour the egg mix over everything in the crust. Scatter green onions on top. Bake at 375°F for 45-50 minutes until it looks golden and jiggles just a tiny bit in the middle.
I grew up down South where we put cream cheese in practically everything. It's what takes this ham and cheese quiche from good to unforgettable.
Crafting Incredible Quiche
It's all about how you stack the ingredients. You want each forkful to have the right mix of creamy, salty and savory. When the egg mixture slowly cooks into the cream cheese, you get a texture that's unbelievably smooth.
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After trying tons of quiche recipes, this Mississippi Sin version has become my go-to brunch showstopper. It somehow manages to be fancy yet comforting at the same time, and it's way easier to make than people think.
Frequently Asked Questions
- → Can I freeze the quiche to save time?
- Sure! Freeze it before baking or after. Thaw completely prior to baking or reheating.
- → What’s the baking time for this dish?
- Pop it in the oven for an hour at 350°F until it’s perfectly set.
- → What’s the best way to reheat it from frozen?
- Let it fully thaw, cover with foil, and warm in the oven at 350°F for 30-40 minutes.
- → Why is this quiche extra creamy?
- It’s the blend of cream cheese, sour cream, and heavy cream that makes it so rich.
- → What types of cheese are used here?
- You’ll need shredded cheddar and smooth cream cheese to get that perfect flavor.