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I whipped up this Mississippi Sin Quiche for my sister's baby shower brunch. Wanted to serve something tasty that would feed everyone and could be prepped beforehand. It was such a smash hit that my family now begs for it at every get-together. The combo of flavors from the ham and dual cheeses plus that little dash of Worcestershire sauce has folks constantly asking me how I make it. My brother-in-law (who swears he hates quiche) wolfed down three pieces that day!
Why This Quiche Stands Out
Don't expect your standard fancy French fare here. This dish brings homestyle comfort with plenty of ham and cheese while still looking nice enough for guests. I adore how flexible it is - my kids gobble it up for breakfast, my hubby takes the extras to work, and it pairs perfectly with a basic salad for dinner. And guess what? You can fix it up the night before when everything's quiet and just heat it when you're ready to eat.
Stuff You'll Need
- Pie crust: A store-bought one works fine but you can make your own if you want
- Ham: Around a cup and a half cut into tiny pieces
- Cheese: One cup of cheddar and one cup of Monterey Jack, bags from the store work great
- Eggs: Three big ones
- Sour cream: A whole cup for extra creaminess
- Heavy cream: Half a cup and don't swap it out for milk
- Worcestershire sauce: Just a tablespoon for that mystery flavor
- Seasonings: Garlic powder, onion powder, salt and pepper for basic but tasty flavor
Step By Step Directions
- Prep Your Base
- First I set my oven to 375°F. Put your pie crust in the dish and fix up the edges to look nice. Poke the bottom with a fork so it doesn't bubble up, then bake it quick for 10 minutes.
- Mix Your Filling
- While the crust bakes, I throw everything else together. Beat those eggs, sour cream and heavy cream till smooth. Add in the Worcestershire and all the seasonings. Toss in the ham and both kinds of cheese last, and stir it all up so everything gets nicely mixed.
- Combine Everything
- When your crust comes out, dump in all that yummy filling. I always use a spoon to spread the ham and cheese around evenly because everyone should get the good stuff in every bite!
- Cook It Up
- Stick it in the oven for about 35 minutes. You'll know it's finished when the center doesn't wiggle anymore and the top turns a pretty golden color. Let it sit a bit before you cut it so the slices come out cleaner.
Switch Things Around
You can change this up so many ways. Last Easter I used our leftover honey ham and wow was it good. Sometimes I swap in crumbled bacon instead or throw in some cooked mushrooms. My neighbor adds chopped jalapeños for some heat. The mixture is pretty flexible so feel free to try different cheeses or toss in some veggies.
Fancy Touches
Want to know my trick for making this extra tasty? I sometimes add a tiny bit of hot sauce to the eggs, just enough for a subtle kick. When company's coming, I sprinkle more cheese on top during the final few minutes of cooking so it gets all golden and melty. And if you're cutting back on carbs, this filling works without the crust too, just make sure to grease your dish really well.
Tips For Perfect Results
I've figured out some tricks over time that help this quiche turn out amazing every time. Always pre-bake that crust or it'll end up mushy. Get your eggs and dairy stuff to room temp before mixing and they'll blend way better. And here's something my grandma taught me - really whip those eggs and cream together before adding anything else and your filling will be super smooth.
Time To Eat
Waiting for it to cool a little before slicing is tough. I usually pair it with a basic green salad or some fresh fruit on the side. For brunch gatherings, I'll put out some muffins and berries too. It tastes amazing with your morning coffee or an evening glass of wine if you're having it for dinner.
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Nailing The Details
Don't skimp on full-fat dairy stuff, it really changes how good the texture is. Your quiche is done when it's slightly puffy and barely wiggles in the middle. If the edges start browning too fast, just cover them with some foil. I always stick a knife in the center to check - if it comes out clean, we're all set.
Storage Smarts
This quiche tastes even better the day after. Just wrap it up good and stick it in the fridge where it'll stay fresh about three days. I warm up single slices in the microwave for roughly 30 seconds. Want to freeze it? Wrap it super well and it'll keep for a couple months. Thaw it in your fridge overnight before warming up. Some days I'll mix up the filling the evening before, keep it cold, then pour it into the pre-baked crust and cook it fresh in the morning.
Frequently Asked Questions
- → Why warm up the ham first?
Warming removes extra liquid. This keeps your quiche from turning out soggy and ensures the right texture.
- → Can I ditch the deep-dish crust?
A deep dish is best to hold everything. A regular pie shell might not handle the amount of filling without spilling.
- → How do I check if it’s ready?
It’s fully done when the center doesn’t wobble anymore. Place a knife inside near the middle—it should come out clean when cooked through.
- → What’s the trick for clean slices?
After baking, let it cool for 10-15 minutes. Use a sharp knife and wipe it after each slice for a tidy look.
- → What if I skip the crust?
You can go crust-free, but note the quiche might be softer. Be sure to grease the pan properly for better results.