Description

Craving something rich, creamy, and irresistibly satisfying? Look no further than this Mississippi Sin Quiche—a savory twist on the classic dip turned into a golden, sliceable masterpiece. Perfect for a quick breakfast, cozy weekend brunch, easy dinner, or crowd-pleasing potluck option, this quiche delivers with smoky bacon, sharp cheddar, sweet corn, and green peas all baked into a creamy custard base. Whether you’re hunting for new breakfast ideas, hearty dinner ideas, or a flexible and easy recipe that stores like a dream—this one hits all the marks. With each forkful, you get comfort, flavor, and a little bit of indulgence.

Ingredients

1 9-inch pie crust (store-bought or homemade, blind baked)
6 large eggs
1 cup sour cream
1 cup whole milk or half-and-half
1 ½ cups sharp cheddar cheese, shredded
¾ cup cooked bacon, chopped
½ cup green peas (fresh or thawed frozen)
½ cup corn kernels (fresh, canned, or thawed frozen)
2 tbsp green onions or chives, finely sliced
¼ tsp garlic powder
¼ tsp onion powder
Salt and black pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
Blind bake the pie crust for 10–12 minutes until edges are lightly golden. Let cool.
In a skillet, cook bacon until crisp. Drain and chop.
In a large bowl, whisk eggs, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
Fold in cheese, bacon, peas, corn, and green onions.
Pour mixture into pre-baked crust and smooth out the top.
Bake for 35–40 minutes or until the center is just set and a knife inserted comes out clean.
Let rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired.

Prep Time: 20 minutes
Cook Time: 40 minutes