If comfort food had a crown, this Cheesy Mississippi Sin Quiche would be wearing it. This dish is everything you want in a brunch recipe: cheesy, creamy, packed with savory ham, and wrapped in a flaky crust. It’s one of those “taste-it-once-and-remember-it-forever” kind of recipes. The name may sound sinful, but one bite and you’ll agree—some indulgences are worth it!

I first discovered this quiche at a Southern potluck, and let me tell you—it was the first dish gone. There’s something about that gooey, melty cheese and the smoky ham paired with just a hint of spice that makes it irresistible. It’s rich, yes, but not overwhelming. The texture? Silky inside, lightly crisp on top, and buttery all around.

Whether you’re prepping brunch for a crowd, looking for a cozy dinner idea, or just want a make-ahead option for busy mornings, this quiche delivers. Plus, it’s flexible—tweak the mix-ins to fit your cravings or the season. And trust me, your kitchen will smell amazing while it bakes.

Now let’s dive into what makes this dish stand out and why it deserves a permanent spot in your recipe rotation.

What Makes This Cheesy Mississippi Sin Quiche Special?

Ultra-cheesy filling: Packed with sharp cheddar, cream cheese, and Swiss for melt-in-your-mouth richness.
Savory protein punch: Diced ham brings salty goodness and a hearty bite.
Make-ahead friendly: Bake it the night before and just reheat slices for stress-free mornings.
Flaky crust meets creamy center: The texture contrast makes each bite addictive.
Crowd favorite: Perfect for brunch parties, family gatherings, or potlucks.

This isn’t your average quiche. It’s deeply Southern in flavor, incredibly comforting, and easy to customize. And with store-bought crust and a simple filling technique, it comes together faster than you’d think!

Ingredient Notes

Here’s a quick breakdown of what you’ll need (and how you can make it your own):

Pie crust: Use a pre-made 9-inch deep dish crust for ease. You can also make your own or use a gluten-free crust.
Cream cheese (8 oz): The secret to that smooth, creamy texture. Let it soften before mixing.
Sour cream (1/2 cup): Adds a tangy kick and keeps the filling light. Greek yogurt works in a pinch.
Shredded cheddar cheese (1 cup): Sharp cheddar adds bold flavor. Feel free to mix with Monterey Jack or Colby.
Swiss cheese (1/2 cup): Adds a nutty depth. You can swap with Gruyère or leave it out for more cheddar.
Diced ham (1 cup): Classic! Leftover holiday ham is perfect. You could also use cooked bacon or turkey.
Green onions (1/3 cup): Adds color and freshness. Chives or sautéed onions work too.
Hot sauce (1 tsp, optional): Gives it a little Southern sass. Adjust to your heat level.
Eggs (4 large): Help the quiche set and bind the filling.
Salt & pepper: Season to taste!

Equipment tip: A 9-inch deep-dish pie pan is ideal for the amount of filling.

How to Make Cheesy Mississippi Sin Quiche

Preheat oven to 375°F (190°C). Place your crust into a 9-inch pie plate if not using one pre-formed. Prick the bottom lightly with a fork.
Blind bake the crust (optional but recommended): Line crust with parchment, fill with pie weights or dried beans, and bake for 10 minutes. Remove weights and bake for another 5 minutes until lightly golden.
Mix cream base: In a large bowl, beat together softened cream cheese and sour cream until smooth. Add eggs one at a time, whisking well.
Add cheeses and season: Stir in cheddar, Swiss, diced ham, green onions, hot sauce (if using), salt, and pepper.
Pour into crust: Carefully spoon the mixture into the pre-baked crust. Smooth the top.
Bake for 35–40 minutes or until the top is golden and the center is just set (a slight jiggle is okay—it’ll firm up while cooling).
Cool 10–15 minutes before slicing. This helps the quiche hold its shape.

Tip: Cover the crust edges with foil if they start browning too fast.

Storage Options

Room temperature: Let it cool no longer than 2 hours, then refrigerate.
Refrigerator: Store slices in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil or plastic, freeze for up to 2 months. Thaw overnight in fridge.
Reheating: Warm slices in a 325°F oven for 10–15 minutes or microwave 1–2 minutes until heated through.

Variations and Substitutions

Spinach and ham: Stir in 1/2 cup cooked, drained spinach for a veggie boost.
Low-carb: Skip the crust entirely and bake it crustless in a greased pie dish.
Spicy twist: Add diced jalapeños or a pinch of cayenne.
Breakfast-for-dinner: Serve with hash browns and a side salad for a filling meal.
Seasonal swaps: Try sun-dried tomatoes in summer or sautéed mushrooms in fall.

Frequently Asked Questions

1. Can I use bacon instead of ham?
Yes! Cooked, chopped bacon works perfectly and adds extra smokiness.

2. Why is my quiche runny in the middle?
It may need more baking time. Make sure the center has only a slight jiggle and let it cool before cutting.

3. Can I make this quiche ahead of time?
Absolutely. Bake it, cool it, and refrigerate overnight. Reheat whole or slice-by-slice the next day.

4. What kind of cheese melts best in quiche?
Cheddar and Swiss both melt beautifully and add bold flavor. Avoid hard cheeses like Parmesan alone.

5. How can I make it vegetarian?
Leave out the ham and add sautéed veggies like mushrooms, peppers, or spinach.

6. Can I use milk instead of cream cheese?
Not recommended—it will change the texture. If needed, you could replace cream cheese with a mix of ricotta and milk.

Conclusion

This Cheesy Mississippi Sin Quiche is pure Southern comfort in a crust. It’s rich, easy, and crowd-pleasing every single time. Whether you’re making it for a weekend brunch, holiday morning, or just because you want something warm and cheesy—this one’s a keeper.

Try it, tweak it, and make it your own. Then come back and tell me how it went. I’d love to hear your spin on it!