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Mississippi Sin Quiche

Mississippi sin quiche is a Southern-style, cheesy breakfast quiche baked in a deep-dish crust with sausage and cream cheese for a puffed, golden-topped set slice. The filling bakes until the center is just set and the top turns deep golden, then rests for clean slicing.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pre-made deep-dish pie crust
  • 1 pre-made deep-dish pie crust Unbaked.
Breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled.
Cream cheese
  • 8 oz cream cheese Softened.
Eggs
  • 4 large eggs
Heavy cream
  • 1 cup heavy cream
Cheddar cheese
  • 1 cup sharp cheddar Shredded.
Monterey jack cheese
  • 0.5 cup monterey jack Shredded.
Jalapeños (optional)
  • 0.25 cup diced jalapeños Optional.
Garlic powder
  • 1 tsp garlic powder
Salt and black pepper
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 pie dish

Method
 

Blind bake the crust
  1. Preheat oven to 375°F and prick the pie crust all over with a fork, then place it on a sheet pan for stability.
  2. Blind bake for 10 minutes at 375°F, using a visual cue of lightly set, starting to dry out crust surfaces.
Make the creamy filling
  1. Beat softened cream cheese until smooth, keeping the mixture free of lumps for a silky texture.
  2. Add eggs one at a time and beat well after each addition until the mixture looks uniform and creamy.
  3. Mix in heavy cream, blending until fully incorporated and smooth.
  4. Add shredded sharp cheddar and shredded Monterey jack along with garlic powder, salt, and black pepper, then mix until combined.
Assemble and bake
  1. Fold in cooked sausage crumbles and diced jalapeños if using, distributing the mix evenly through the filling.
  2. Pour filling into the par-baked crust and spread evenly so it bakes flat without air pockets.
  3. Bake at 375°F for 40–45 minutes until the center is set and the top is deep golden, with a visual cue of a golden surface and a firm-but-slightly springy middle.
  4. Rest for 10 minutes before slicing so the filling sets cleanly and slices hold their shape.

Notes

Pro tip: If your crust edges brown too quickly during baking, loosely tent them with foil during the last 10–15 minutes. Store leftovers in the refrigerator for up to 3 days (covered); reheat slices gently in the oven or microwave. Freezing: yes—cool completely, freeze wrapped slices up to 2 months, and thaw in the fridge before reheating. Dietary swap: for a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream (texture will be slightly less rich).