Mississippi Sin Quiche

Mississippi sin quiche is a Southern-style brunch quiche with a golden, deep-dish crust and a puffed, set filling of cream cheese, cheddar, and sausage. This easy quiche recipe bakes until the top turns deep golden, then rests for clean slicing and a creamy interior.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

Pie crust

1 pre-made deep-dish pie crust Unbaked

Sausage filling

1 lb breakfast sausage Cooked and crumbled
8 oz cream cheese Soften
4 large eggs
1 cup heavy cream
1 cup sharp cheddar Shredded
0.5 cup Monterey jack Shredded
0.25 cup diced jalapeños Optional
1 tsp garlic powder
salt To taste
black pepper To taste

Equipment

1 sheet pan

Method

Blind bake the crust

Preheat the oven to 375°F and prick the unbaked deep-dish pie crust all over with a fork for steam release. Place it on a sheet pan and blind bake for 10 minutes.

Make the filling

Beat the softened cream cheese until smooth, then add the eggs one at a time and beat well after each addition for a creamy base.
Mix in the heavy cream, cheddar, Monterey jack, garlic powder, salt, and black pepper until combined and evenly colored.
Fold in the cooked sausage crumbles and jalapeños if using to distribute the filling.

Bake and rest

Pour the filling into the par-baked crust and spread evenly so it bakes uniformly.
Bake at 375°F for 40–45 minutes until the center is set and the top is deep golden. Rest 10 minutes before slicing so the quiche holds its shape.

Notes

For a cleaner slice, rest the quiche the full 10 minutes and rewarm leftovers in the oven at 325°F until just hot. Refrigerate covered up to 3 days; freeze slices for up to 2 months. Dietary swap: use a low-fat or reduced-fat cream cheese and a portion of reduced-fat cheeses for a lighter version without changing the method.