Mississippi Sin Quiche (Print version)
A rich ham and cheddar quiche inspired by Mississippi Sin dip, baked in a flaky crust with cream cheese, green onion, Worcestershire, and a little hot sauce.
# Ingredients:
For the crust
01 -
1 frozen or refrigerated 9-inch deep-dish pie crust
02 -
Pie weights or dry beans for blind baking
For the ham filling
03 -
1 1/4 cups (170 g) diced cooked ham
04 -
3 oz (85 g) cream cheese, softened
05 -
1 teaspoon Worcestershire sauce
06 -
1/2 teaspoon hot sauce, or more to taste
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon black pepper
09 -
3/4 cup (85 g) shredded sharp cheddar cheese
10 -
2 green onions, thinly sliced
For the custard
11 -
4 large eggs
12 -
1/2 cup (120 g) sour cream
13 -
3/4 cup (180 ml) half-and-half or heavy cream
14 -
1/4 teaspoon kosher salt
# Instructions:
01 -
Heat the oven to 375°F. Prick the pie crust with a fork, line with parchment, add pie weights, and bake for 10-12 minutes until the bottom looks dry. Remove the weights and reduce the oven to 350°F.
02 -
Place the diced ham in a skillet over medium heat. Cook for 3-4 minutes, stirring often, until some moisture cooks off. Remove from the heat.
03 -
Stir the warm ham with the softened cream cheese, Worcestershire sauce, hot sauce, garlic powder, and black pepper until evenly coated.
04 -
Spread the ham mixture in the parbaked crust. Sprinkle the cheddar cheese and sliced green onions evenly over the top.
05 -
In a bowl, whisk the eggs, sour cream, half-and-half, and kosher salt until smooth. Pour slowly into the crust over the ham and cheese.
06 -
Bake at 350°F for 38-45 minutes, until the edges are puffed and the center has only a slight jiggle. Shield the crust edges with foil if they brown too quickly.
07 -
Let the quiche rest for 15 minutes before slicing so the custard sets cleanly.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
Cooked quiche keeps refrigerated for up to 3 days.
03 -
For cleaner slices, rest at least 15 minutes before cutting.