Mississippi Sin Quiche Recipe
Have you ever stood in front of a party dip, chip in hand, and thought, “I could eat this for dinner”? No? Just me?
Well, that’s what happened the first time I tried Mississippi Sin Dip. It’s this warm, cheesy, bacon-filled concoction that’s just ridiculously good.
I decided to take that “sinfully” delicious dip and turn it into a real meal. A quiche. It sounds a little wild, but trust me, it works. It’s rich, savory, and perfect for brunch, lunch, or dinner.
What You’ll Need
This recipe uses simple stuff you can find at any grocery store. Nothing fancy here, just pure comfort.
- 1 (9-inch) unbaked pie crust, store-bought or your favorite recipe
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 4 large eggs
- 1/2 cup heavy cream or whole milk
- 8 slices bacon, cooked and crumbled
- 1 cup diced cooked ham
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sliced green onions
- 1/4 teaspoon black pepper
- A pinch of salt (the bacon and ham are already salty)
| Category | Ingredient | Amount |
|---|---|---|
| Base | Pie Crust | 9-inch |
| Dairy | Cream Cheese | 8 oz |
| Dairy | Sour Cream | 1/2 cup |
| Dairy | Heavy Cream | 1/2 cup |
| Protein | Eggs | 4 large |
| Protein | Bacon | 8 slices |
| Protein | Diced Ham | 1 cup |
| Cheese | Cheddar | 1.5 cups |
| Veggies | Green Onions | 1/2 cup |
| Seasoning | Salt & Pepper | To taste |
Tools of the Trade
You don’t need a professional kitchen for this. Just a few basic tools will get the job done.
- 9-inch pie plate
- Large mixing bowl
- Whisk
- Spatula
- Skillet (for the bacon)
- Measuring cups and spoons
How to Make Mississippi Sin Quiche
Follow these steps and you’ll have a perfect quiche. Don’t rush it! The rest time at the end is super important.
Part 1: The Crust
Step 1: First, get your oven hot. Set it to 400°F (200°C).
Step 2: Press your pie crust into the pie plate. Poke the bottom and sides with a fork a few times. This stops it from puffing up.
Step 3: Line the crust with parchment paper and fill it with pie weights or dried beans. This is called “blind baking.”
Step 4: Bake for 15 minutes. Then, carefully remove the parchment paper and weights.
Step 5: Pop it back in the oven for another 5-7 minutes, just until it looks pale and golden. Set it aside to cool a bit.
Part 2: The Filling
Step 1: While the crust is baking, let’s make the filling. Turn the oven down to 350°F (175°C).
Step 2: In a large bowl, beat the softened cream cheese until it’s smooth. This is key to avoiding lumps!
Step 3: Add the sour cream and whisk it in. Then, whisk in the eggs one at a time.
Step 4: Slowly pour in the heavy cream and mix until everything is combined.
Step 5: Now for the good stuff. Gently stir in the crumbled bacon, diced ham, 1 cup of the cheddar cheese, green onions, pepper, and a tiny pinch of salt.
Part 3: Baking the Quiche
Step 1: Pour the creamy, cheesy filling into your pre-baked pie crust.
Step 2: Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
Step 3: Bake for 40-50 minutes. The edges should be set, but the center should still have a slight jiggle when you nudge the pan.
Step 4: Let the quiche cool on a wire rack for at least 15-20 minutes before you even think about slicing it. This lets it set up properly.
Pro Tips from a Chef’s Kitchen
I’ve made a lot of quiches in my day, and I’ve made all the mistakes. Here are a few tricks to help you get it right on the first try.
Don’t Skip the Blind Bake
I know it feels like an extra, annoying step. But baking the crust first keeps it from getting soggy. Nobody wants a quiche with a wet bottom. It’s the difference between a good quiche and a great one.
Room Temp is Your Best Friend
Your cream cheese and eggs must be at room temperature. Cold cream cheese will give you a lumpy filling, no matter how much you whisk. Cold eggs can make the custard texture a little weird. Just set them on the counter for an hour before you start.
The Jiggle is Key
The biggest mistake people make is overbaking quiche. It turns rubbery and sad. You want to pull it from the oven when the center is almost set but still has a little wobble, like gelatin. It will continue to cook from the residual heat as it cools.
Let It Rest
Seriously, don’t cut into it right away. A hot quiche will fall apart into a soupy mess. Letting it rest for 15-20 minutes allows the custard to firm up, so you get clean, beautiful slices. Patience pays off.
Mix It Up: Substitutions and Fun Variations
Once you have the basic recipe down, you can play around with it. This quiche is very forgiving.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Cheddar | Monterey Jack, Colby | Melts well |
| Bacon | Turkey Bacon, Sausage | Cook first |
| Ham | Pulled Pork | For a BBQ vibe |
| Green Onions | Chives, Shallots | Milder flavor |
| Heavy Cream | Half-and-Half | A bit lighter |
Fun Twists to Try:
- Spicy Sin: Add a few dashes of your favorite hot sauce or a pinch of cayenne pepper to the filling for a little kick.
- Crustless Wonder: Don’t want the crust? Just pour the filling into a well-greased 9-inch pie plate. You’ll need to bake it a little less, so start checking it around the 30-minute mark.
- Veggie Overload: Not a meat lover? Skip the bacon and ham and add a cup of sautéed mushrooms, spinach (squeeze it dry!), or bell peppers.
Make-Ahead & Storage Tips
This is a great dish to prep ahead of time, which is perfect for a party or a busy week.
You can bake the entire quiche a day ahead. Let it cool completely, then cover it with plastic wrap and stick it in the fridge. It tastes great cold or you can reheat slices in the oven at 325°F until warmed through.
Leftovers and Storage
Got leftovers? Lucky you.
Store leftover quiche covered in the fridge for up to 3-4 days.
You can also freeze it! Let the quiche cool completely, then wrap individual slices tightly in plastic wrap and then foil. They’ll keep in the freezer for about 2 months. To reheat, just unwrap and bake from frozen at 350°F for about 20-25 minutes.
What to Serve with This Cheesy Masterpiece
This quiche is super rich, so you don’t need much to go with it.
Keep it simple. A fresh green salad with a light vinaigrette is perfect. The acidity cuts through the richness of the cheese and bacon.
For brunch, a side of fresh fruit would also be fantastic.
Nutrition Stuff
Let’s be honest, this isn’t health food. It’s comfort food. But if you’re curious, here’s a rough idea of the nutrition per slice (assuming you get 8 slices). This is just an estimate!
- Calories: Around 450-550
- Fat: High
- Protein: Decent
- Carbs: Mostly from the crust
To make it a little lighter, you could use a crustless version, swap heavy cream for milk, and use turkey bacon. But sometimes you just need the real deal.
Frequently Asked Questions
Here are some questions I get asked all the time about making quiche.
Q1. Why is my quiche watery?
Ans: This usually happens for two reasons. You either used too much milk or not enough eggs, throwing off the custard ratio. Or, if you added veggies like spinach or mushrooms, you didn’t cook them down and squeeze out the extra water first.
Q2. Can I use a pre-baked pie crust?
Ans: Yes, you can use one of those graham-cracker-style pre-baked shells if you’re really in a pinch. Just skip the blind baking steps. But a traditional flaky crust is way better here.
Q3. My cream cheese filling is lumpy! What did I do wrong?
Ans: Your cream cheese was too cold. It needs to be very soft to mix smoothly with the eggs and cream. If it happens, you can sometimes save it by gently warming the mixture over a double boiler while whisking constantly, but it’s best to start with room temp ingredients.
Q4. Can I make mini quiches with this recipe?
Ans: Absolutely! This recipe works great for mini quiches. Just divide the filling among greased muffin tins (with or without mini crusts) and bake for about 20-25 minutes, or until the centers are just set.
Wrapping Up
So there you have it. A party dip transformed into a meal that’s good for any time of day. It’s a little bit of work, but the result is a creamy, savory, and totally satisfying quiche that will disappear fast.
Give it a try this weekend. I promise your family will thank you.
When you make it, drop a comment below and let me know how it turned out! I love hearing about your kitchen adventures.
