Go Back

Mississippi Sin Quiche

Mississippi sin quiche is a creamy sausage and cream cheese quiche baked in a flaky deep-dish crust until the center is set and the top turns deep golden. Slice reveals a rich, puffed interior with cheddar and Monterey jack for a hearty Southern brunch quiche.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pre-made deep-dish pie crust
  • 1 pre-made deep-dish pie crust Use unbaked.
Breakfast sausage
  • 1 lb breakfast sausage Cook and crumble before assembling.
Cream cheese filling
  • 8 oz cream cheese Soften before mixing.
  • 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
  • 0.1 salt To taste.
  • 0.1 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Par-bake the crust
  1. Preheat the oven to 375°F and prick the pie crust all over with a fork.
  2. Blind bake the crust for 10 minutes until it looks lightly set.
Make the creamy filling
  1. Beat the softened cream cheese until smooth.
  2. Add the eggs one at a time and beat well after each addition.
  3. Mix in the heavy cream until fully combined.
  4. Add the sharp cheddar, Monterey jack, garlic powder, salt, and black pepper, then mix until smooth.
Assemble
  1. Fold in the cooked sausage crumbles and diced jalapeños if using.
  2. Pour the filling into the par-baked crust and spread evenly so it reaches the edges.
Bake and slice
  1. Bake at 375°F for 40–45 minutes until the center is set and the top is deep golden, with a slight puff.
  2. Rest the quiche for 10 minutes before slicing so the filling holds together.

Notes

Pro tip: make sure the sausage is fully cooked and crumbled so the filling doesn’t turn watery. Store leftovers covered in the refrigerator up to 4 days. Freezing is not recommended because cream cheese-based fillings can change texture after thawing; for a lighter option, use half-and-half instead of heavy cream for a slightly less rich quiche.