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Mississippi Sin Quiche

Featured in Morning Food Worth Waking Up For.

Full-flavor ham and cheddar quiche loaded with cream. Takes an hour to bake and freezes great for meal prep.
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Updated on Tue, 08 Apr 2025 23:37:10 GMT
Sinful Ham and Cheese Bake Pin it
Sinful Ham and Cheese Bake | cookwithtaste.com

Turn your standard Mississippi sin dip into a mouthwatering breakfast or dinner quiche that packs all those favorite Southern tastes. This rich, gooey dish mixes soft ham, zesty cream cheese, and bold cheddar in a crisp pastry shell, giving you pure comfort food magic.

I brought this quiche to my sister's baby shower once, and it was gone in minutes before anything else. Everyone wanted to know the secret behind that smooth filling and flaky base.

Key Ingredients

  • Pie crust: Whether you make it or buy it, it's the buttery base everything needs
  • Cream cheese: Go for the full-fat kind at room temp for extra smoothness
  • Cooked ham: Try using leftover holiday ham cut into tiny chunks
  • Sharp cheddar: Grate it yourself for better melt and stronger taste
  • Heavy cream: This makes that velvety, lush custard we all crave
  • Green onions: They add a crisp flavor that balances the richness
Mississippi Sin Quiche Pin it
Mississippi Sin Quiche | cookwithtaste.com

Step-by-Step Cooking Guide

Step 1: Get Your Crust Ready
Bake your empty pie shell at 375°F for 10 minutes with weights inside. Take out the weights and poke holes with a fork. This keeps the bottom nice and crisp.
Step 2: Mix Your Flavor Base
Whip the soft cream cheese until it's fluffy, then stir in Worcestershire and hot sauce. This gives you that special Mississippi sin taste that makes this quiche stand out.
Step 3: Build Your Layers
Put the cream cheese mix on the bottom of your partly baked crust. Scatter ham bits all over, then pile on that shredded cheddar.
Step 4: Mix The Egg Part
Beat eggs with heavy cream until they're fully mixed. Add just a bit of salt and pepper since the ham and cheese are already pretty salty.
Step 5: Put It All Together
Gently pour the egg mix over everything in the crust. Sprinkle green onions on top. Bake at 375°F for 45-50 minutes until it looks golden and still wiggles slightly in the middle.

In my Southern upbringing, I found out cream cheese makes any dish better. It's what changes a basic ham and cheese quiche into something you can't stop eating.

Mastering Your Quiche Game

It's all about how you stack the ingredients - you want every forkful to have that perfect mix of creamy, salty and savory. As it bakes, the egg mixture seeps into the cream cheese creating a texture that's incredibly silky.

Mississippi Sin Quiche Pin it
Mississippi Sin Quiche | cookwithtaste.com

After trying tons of quiche recipes, this Mississippi Sin version has become my go-to brunch showstopper. It perfectly combines down-home comfort with a touch of fancy, making everyday meals special while staying super easy to throw together.

Frequently Asked Questions

→ Can I freeze this quiche early?
Absolutely, put together and freeze before baking, or bake first and freeze. Defrost fully before using.
→ How long is the bake time?
Bake it for an hour at 350°F until it sets nicely.
→ How should I warm it up post-freezing?
Let it thaw, cover it up, and warm in the oven at 350°F for about 30 to 40 minutes.
→ Why is this quiche so creamy?
A combo of sour, heavy, and cream cheeses makes this treat extra smooth and rich.
→ Which cheeses are used here?
This dish blends cheddar along with cream cheese for an amazing taste.

Mississippi Sin Quiche

Lush quiche packed with ham, cheddar, and cream cheese. Fantastic for prepping in advance or freezing.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Milly

Category: Breakfast

Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base

01 A couple of fresh corn tortillas, sliced into squares or strips
02 3 tbsp of vegetable oil for cooking
03 4 or 5 large eggs, whisked lightly

→ Fresh Vegetables

04 1 ripe medium-sized tomato, chopped
05 A small red bell pepper, diced into small pieces
06 1 small yellow or white onion, finely chopped
07 1 fresh jalapeño pepper, minced finely

→ Cheese & Seasonings

08 Half a cup of shredded Monterrey or pepperjack cheese
09 Freshly cracked black pepper and sea salt to your taste

→ Toppings You Can Add

10 Slices of fresh peppers
11 Sprinkle of red chili flakes for a spicy kick
12 Chunky avocado slices
13 A splash of the hot sauce you like most

Instructions

Step 01

Warm up the vegetable oil in a big pan. Toss in the tortilla pieces and fry until they turn golden and crisp. Flip them around as they cook, about 4-5 minutes. Put on a paper towel to drain and salt them while they’re hot.

Step 02

With the same pan and leftover oil, toss in your chopped onion and peppers. Stir them around until fragrant and soft, which takes roughly 5 minutes.

Step 03

Add the diced tomato to the pan, and then pour in your eggs. Season everything with salt and pepper, stirring slowly to combine.

Step 04

Cook the eggs gently for a couple of minutes, stirring here and there until they’re creamy but not fully set.

Step 05

Take the pan off the heat. Mix in your crispy tortillas and stir in the shredded cheese. Add your toppings like chili flakes, fresh avocado, extra peppers, or some hot sauce to complete the dish.

Notes

  1. Save time by swapping fresh tortillas for crushed tortilla chips
  2. Toss in cooked chorizo or another protein to make it more filling
  3. Serve with salsa on top for an extra flavor boost

Tools You'll Need

  • A good-sized skillet
  • A sharp knife for chopping
  • Paper towels for draining
  • A bowl to mix the eggs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included
  • Contains cheese (dairy)
  • Made with corn tortillas

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 261
  • Total Fat: 19 g
  • Total Carbohydrate: 12 g
  • Protein: 10 g