Mississippi Sin Quiche

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There’s something undeniably comforting about the first bite of a creamy, savory quiche—especially when it’s loaded with smoky bacon, melty cheese, and pops of sweet corn and peas all nestled in a flaky, buttery crust. I’ve been obsessed with this Mississippi Sin Quiche lately, and let me tell you, it’s everything you’d hope for in a warm, satisfying slice of Southern comfort. It takes all the rich, indulgent flavors of the classic Mississippi Sin dip and bakes them into a quiche that’s golden on top and impossibly creamy inside.

This dish has become my go-to for brunches, potlucks, or even lazy Sunday dinners. It’s just indulgent enough to feel like a treat, but still so easy to whip up with simple ingredients. Every time I make it, people ask for the recipe, and honestly, it’s one of those that you’ll want to keep in your back pocket for any occasion that calls for a show-stopping savory pie.

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Why You’ll Love This Mississippi Sin Quiche

This quiche is a dream for anyone who loves bold flavor wrapped in comfort food vibes. The salty punch from the bacon, the creamy richness from the sour cream and cheese, and the buttery crust all come together in harmony. It’s versatile, can be prepped ahead, and works as well for breakfast as it does for dinner. Whether you’re serving it hot out of the oven or enjoying a chilled slice the next day, it’s always delicious.

What Kind of Crust Should I Use for Mississippi Sin Quiche?

You can absolutely go the homemade route if you’ve got the time, but I’ll be honest—I usually grab a good-quality store-bought pie crust to keep things simple. Look for one that’s buttery and sturdy enough to hold a rich filling without getting soggy. Blind baking the crust (pre-baking it a bit before adding the filling) helps keep the base crisp and golden. If you want something a little rustic, a puff pastry or even crescent roll dough pressed into a pie dish can be fun and delicious alternatives.

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Options for Substitutions

The beauty of this Mississippi Sin Quiche is how customizable it is. Don’t have bacon on hand? Swap it for diced ham or even cooked sausage. Want to make it vegetarian? Leave out the meat entirely and bump up the veggies—mushrooms, spinach, or bell peppers would be great.

You can also change up the cheese: cheddar is classic, but pepper jack adds a little kick, and mozzarella makes it super melty. Greek yogurt can stand in for sour cream if you’re looking for a lighter option, and lactose-free cheese works beautifully if you need to go dairy-free. It’s a flexible recipe that bends to fit your pantry.

Ingredients for This Mississippi Sin Quiche

Pie crust – This is the base that holds everything together. Whether you use store-bought or homemade, make sure it’s pre-baked to avoid a soggy bottom.

Cooked bacon – Brings that signature smoky, salty flavor that makes this quiche irresistible. It also adds a nice bit of texture.

Shredded cheddar cheese – Sharp and creamy, cheddar is the heart of the Mississippi Sin flavor. It melts into the filling and adds richness.

Cream cheese – For that extra creamy, indulgent texture. It also adds a slight tang that balances the saltiness of the bacon.

Sour cream – Another layer of creaminess with a tangy kick. It helps give the quiche that smooth, custardy consistency.

Eggs – The binding element. Eggs create the structure of the quiche, holding all the goodness together while keeping it light and fluffy.

Whole milk – Helps loosen the filling and keeps the texture soft and custardy.

Green peas and corn – For color, sweetness, and a little bite. They balance the richness with a fresh pop of flavor.

Diced bell peppers – Adds a bit of crunch and vibrant color. Yellow or red bell peppers work beautifully.

Salt and black pepper – Just enough to season the filling without overpowering the other flavors.

Optional hot sauce or red pepper flakes – If you like a bit of heat, these add a perfect subtle kick.

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Step 1: Prep the Crust

If you’re using a store-bought pie crust, let it thaw slightly, then gently press it into your pie dish. Prick the bottom with a fork to prevent bubbling and blind bake at 375°F (190°C) for about 8 minutes until it just starts to set. Let it cool slightly while you prepare the filling.

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Step 2: Cook the Bacon

Fry the bacon in a skillet over medium heat until it’s crispy and golden. Drain on paper towels and crumble or chop into bite-sized pieces. Set aside—you’ll be folding this into the filling later.

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Step 3: Mix the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, eggs, and milk. Whisk until the mixture is creamy and well blended. Stir in salt, pepper, and a dash of hot sauce or red pepper flakes if using.

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Step 4: Add the Good Stuff

Fold in the shredded cheddar cheese, cooked bacon, corn, peas, and diced bell peppers. Mix everything gently so it’s evenly distributed, and you get a little bit of everything in every bite.

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Step 5: Assemble the Quiche

Pour the filling into the prepared crust. Smooth out the top with a spatula and, if you’d like, sprinkle a bit of extra cheese on top for a golden finish.

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Step 6: Bake to Perfection

Bake the quiche in a preheated oven at 375°F (190°C) for 35–40 minutes. You’ll know it’s done when the center is set and the top is beautifully golden. Let it rest for about 10 minutes before slicing so it holds together nicely.

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How Long to Cook the Mississippi Sin Quiche

The quiche bakes beautifully at 375°F (190°C) for 35 to 40 minutes. You’ll know it’s ready when the center is no longer jiggly and the top has turned a rich golden color. To be extra sure, you can insert a knife in the center—it should come out clean. After baking, let the quiche rest for 10 minutes to set before slicing. That little bit of patience makes a big difference!

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Tips for Perfect Mississippi Sin Quiche

• Blind bake your crust: This prevents the dreaded soggy bottom and ensures a crisp, golden base that can handle the rich filling.
• Soften your cream cheese: It mixes more easily and creates a smoother texture in your filling.
• Don’t overbake: Keep an eye on it near the end of baking time. Overbaking can make the eggs rubbery instead of creamy.
• Use room temperature eggs and dairy: This helps the mixture blend more evenly and cook consistently.
• Add cheese on top: A little extra cheddar on the surface gives the top that bubbly, golden look that everyone loves.
• Let it rest after baking: It helps the quiche set up properly and makes for cleaner slices.
• Taste your filling (before adding raw eggs): It’s a great chance to adjust seasoning, especially salt and pepper.
• Customize your fillings: You can always tweak the vegetables or proteins based on what you love or have on hand.

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Watch Out for These Mistakes While Cooking

Even a simple quiche like this one has a few potential pitfalls. Here’s what to keep in mind so your Mississippi Sin Quiche turns out perfect every time:

• Skipping the crust pre-bake – If you don’t blind bake the crust, it can turn soggy or undercooked, especially with a wet filling like this.
• Using cold cream cheese – Cold cream cheese clumps instead of blending smoothly. Always soften it first.
• Overloading the filling – It’s tempting to pack in all the goodies, but too much can overflow or prevent the quiche from setting properly.
• Not draining bacon – Greasy bacon can make your filling oily. Let it cool and drain before mixing in.
• Undermixing the eggs and dairy – You want a silky, well-blended custard for even cooking.
• Opening the oven too often – This can disrupt the temperature and cause uneven baking or sinking in the center.
• Overbaking – A dry, rubbery texture is usually from too much time in the oven. Keep it just set.
• Cutting too soon – Let it rest before slicing, or it’ll fall apart and not hold its shape.

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What to Serve With Mississippi Sin Quiche?

Simple Green Salad

A fresh salad with crisp greens, cucumbers, and a tangy vinaigrette adds a refreshing contrast to the rich quiche.

Fresh Fruit Platter

Berries, melon, and citrus slices keep things light and colorful—perfect for brunch spreads.

Crusty Bread or Croissants

Soft rolls or flaky croissants are great for mopping up every last creamy bite.

Roasted Potatoes

Crispy baby potatoes or hash browns add a satisfying, hearty side.

Fresh Juice or Mimosa

A splash of orange juice or a brunchy mimosa brings bright, zesty flavor to the table.

Cheese & Charcuterie Board

Serve a mini spread with pickles, olives, and cured meats to turn your brunch into a feast.

Hot Sauce or Salsa

If your guests like heat, offer some hot sauce or tangy salsa for drizzling over the quiche.

Marinated Veggies or Pickles

Tangy sides like marinated artichokes, olives, or pickled onions help balance the richness.

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Storage Instructions

Leftover Mississippi Sin Quiche stores like a dream. Once it cools to room temperature, cover the dish tightly with foil or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.

To reheat, pop individual slices in the microwave for 30–45 seconds, or reheat in a 300°F (150°C) oven until warmed through. Want to freeze it? You can! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. Just note: the texture may be slightly softer after freezing, but the flavor will still be spot on.

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Estimated Nutrition

Keep in mind these are rough estimates and may vary depending on your exact ingredients and portion size. For one slice (assuming 8 servings total), you’re looking at:

• Calories: ~360
• Fat: 28g
• Saturated Fat: 13g
• Carbohydrates: 13g
• Sugar: 2g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 115mg
• Sodium: ~580mg

This quiche is rich and satisfying, with enough protein and fat to keep you full, making it perfect for brunch or dinner when you want something hearty.

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Frequently Asked Questions

How do I know when the quiche is fully cooked?

The center should be just set—not jiggly—and lightly puffed. A knife inserted in the middle should come out clean. Let it rest 10 minutes before slicing so it firms up properly.

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Can I make Mississippi Sin Quiche ahead of time?

Absolutely! You can make the entire quiche the night before and reheat gently in the oven before serving. It also tastes great cold or at room temperature.

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Can I use a different cheese?

Yes! While cheddar is traditional, feel free to experiment. Try Monterey Jack, mozzarella, Swiss, or even a spicy pepper jack for a kick.

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Is it okay to skip the crust?

Sure! For a crustless version, just grease your pie dish well and bake as usual. It’ll be slightly less firm but still creamy and delicious.

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Can I freeze leftover quiche?

Definitely. Let it cool completely, wrap slices tightly in plastic and foil, and freeze for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.

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What can I use instead of sour cream?

Plain Greek yogurt is a great substitute—it has the same tangy flavor and creamy texture but with a little extra protein.

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Can I add more veggies?

Totally! Just be sure to cook or drain any watery vegetables like spinach or mushrooms first to avoid making the filling too wet.

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How can I make this spicy?

Add diced jalapeños, use pepper jack cheese, or stir in a few dashes of hot sauce or red pepper flakes to the filling before baking.

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Conclusion

Mississippi Sin Quiche is one of those recipes that feels indulgent and effortless all at once. Whether you’re hosting brunch, feeding a crowd, or just treating yourself to a cozy night in, this quiche delivers bold flavor and comforting texture in every slice. I love how versatile it is—from the crust to the fillings—and how it brings a little Southern flair to the table. Once you make it, don’t be surprised if it becomes a regular in your rotation. It’s that good.

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