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The first time I made this Mississippi Sin Quiche was for my sister's baby shower brunch. I wanted something special that would feed a crowd and could be made ahead. This quiche turned out to be such a hit that now my family requests it for every gathering. It's got all these amazing layers of flavor from the ham and two kinds of cheese plus that secret touch of Worcestershire sauce that makes everyone ask for the recipe. My brother-in-law who claims he doesn't eat quiche had three slices that day!
What Makes This Quiche Different
This isn't your typical fancy French quiche. It's got that down-home comfort food feeling with loads of ham and cheese but it's still elegant enough for company. I love how versatile it is my kids devour it for breakfast my husband takes leftovers for lunch and it's perfect for dinner with a simple salad. The best part? You can make it the night before when the house is quiet and just warm it up when you need it.
Grab These Ingredients
- Pie crust: I usually grab a pre-made one from the store but homemade works great too
- Ham: About a cup and a half diced up nice and small
- Cheese: One cup each of cheddar and Monterey Jack the pre-shredded kind is fine
- Eggs: Three large ones
- Sour cream: A full cup makes it super creamy
- Heavy cream: Half a cup don't try to substitute milk here
- Worcestershire sauce: Just a spoonful gives it that special something
- Seasonings: Garlic powder onion powder salt and pepper keep it simple but flavorful
Let's Make It
- Starting With The Crust
- First thing I do is get my oven going to 375°F. Pop that pie crust in your dish and make it look pretty around the edges. Poke some holes in the bottom with a fork this keeps it from puffing up then give it a quick 10-minute bake.
- The Good Stuff
- While the crust is doing its thing I mix up everything else. Whisk those eggs sour cream and heavy cream until they're smooth. Then add the Worcestershire and all your seasonings. Last goes in the ham and both cheeses give it a good stir to get everything coated.
- Putting It Together
- Once your crust is ready pour in that amazing filling. I like to use a spoon to make sure the ham and cheese are spread out evenly nobody wants a slice without the good stuff!
- Time To Bake
- Pop it in the oven for about 35 minutes. You'll know it's done when the middle doesn't jiggle anymore and the top is this beautiful golden color. Let it rest for a few minutes before cutting it helps the slices come out prettier.
Mix It Up Your Way
You wouldn't believe how many ways you can switch this up. Last Easter I used leftover honey ham and it was incredible. Sometimes I throw in crumbled bacon instead of ham or add some sautéed mushrooms. My neighbor adds diced jalapeños to hers for a spicy kick. The filling is pretty forgiving so don't be afraid to experiment with different cheeses or add some veggies.
Make It Special
Want to know my secret for making this extra special? Sometimes I add a little splash of hot sauce to the egg mixture just enough to give it a tiny kick. If we're having company I'll sprinkle some extra cheese on top during the last few minutes of baking it gets all golden and bubbly. And if you're watching carbs this filling works great without the crust just make sure to grease your pie dish really well.
Setting Yourself Up For Success
Over the years I've learned a few tricks that make this quiche turn out perfect every time. Don't skip pre-baking the crust it keeps it from getting soggy. Let your eggs and dairy come to room temperature before mixing they blend together so much better. And here's a tip I learned from my grandma beat the eggs and cream together really well before adding anything else it makes the filling extra silky.
Ready To Serve
The hardest part is waiting for it to cool a bit before cutting. I usually serve it with a simple green salad or some fresh fruit on the side. For brunch I'll put out some muffins and a bowl of berries. It's also amazing with a cup of coffee for breakfast or a glass of wine if you're having it for dinner.
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Getting It Just Right
Trust me on using the full-fat dairy products they make such a difference in the texture. You'll know the quiche is done when it's puffed up slightly and just barely jiggles in the center. If the crust starts getting too brown before the filling is set just cover the edges with some foil. I always test the middle with a knife if it comes out clean we're good to go.
Keeping It Fresh
This quiche actually tastes great the next day. Just wrap it up tight and pop it in the fridge it'll keep for about three days. I like to warm individual slices in the microwave for about 30 seconds. If you want to freeze it wrap it really well first and it'll keep for a couple months. Just thaw it overnight in the fridge before reheating. Some mornings I'll make the filling the night before keep it in the fridge then just pour it into the pre-baked crust and bake it fresh.
Frequently Asked Questions
- → Why heat the ham first?
Heating the ham removes excess moisture which prevents a soggy quiche. This step helps ensure your quiche has the perfect texture.
- → Can I use a regular pie crust?
Deep dish is recommended since this has lots of filling. A regular crust might overflow. Make sure to use deep dish for best results.
- → How do I know when it's done?
The quiche should be set and not jiggly in the middle. A knife inserted near the center should come out clean when it's fully cooked.
- → What's the best way to slice it?
Let it rest 10-15 minutes after baking. Use a sharp knife and clean it between cuts for the neatest slices.
- → Can I make this without the crust?
While possible, the crust helps hold everything together. If going crustless, grease your pan well and expect a softer texture.