Mothers Day Brunch Board (Print Version)

A colorful brunch board with savory mini quiches, fresh fruit, cheeses, and pastries perfect for a festive occasion.

# What You'll Need:

→ Mini Quiches

01 - 1 refrigerated pie crust (or homemade, sufficient for 12 mini quiches)
02 - 4 large eggs
03 - 1/2 cup whole milk
04 - 1/2 cup shredded Swiss cheese
05 - 1/2 cup fresh baby spinach, chopped
06 - 1/4 cup cherry tomatoes, quartered
07 - 1/4 cup red bell pepper, finely diced
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon fresh chives, finely chopped

→ Fruit Selection

11 - 1 cup strawberries, halved
12 - 1 cup seedless grapes
13 - 1 cup blueberries
14 - 1 cup pineapple, cubed
15 - 1 cup kiwi, peeled and sliced

→ Cheese & Accompaniments

16 - 4 ounces brie cheese, sliced
17 - 4 ounces sharp cheddar, sliced
18 - 2 ounces goat cheese, crumbled
19 - 1/2 cup assorted nuts (almonds, walnuts, or pecans)
20 - 1/2 cup dried apricots

→ Pastries & Breads

21 - 6 mini croissants or pastries
22 - 6 assorted crackers
23 - 1/4 cup fruit preserves or honey

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 12-cup mini muffin tin with cooking spray or butter.
02 - Roll out the pie crust and cut into 12 circles measuring approximately 2.5 inches in diameter. Press each circle into a muffin cup to form mini crusts, ensuring they cover the bottom and sides evenly.
03 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until thoroughly combined. Stir in Swiss cheese, spinach, cherry tomatoes, red bell pepper, and fresh chives until evenly distributed.
04 - Divide the egg custard mixture evenly among the prepared mini crusts, filling each approximately three-quarters full to allow for rising during baking.
05 - Bake for 18 to 22 minutes until the custard is puffed and the tops are golden brown. Remove from oven and allow to cool for 5 minutes before carefully removing from the tin.
06 - While quiches bake, wash, peel, and prepare all fruit components. Arrange strawberries, grapes, blueberries, pineapple, and kiwi attractively in serving bowls or directly on a large brunch board.
07 - Slice brie and sharp cheddar into serving portions. Arrange all cheeses on the board alongside crumbled goat cheese, nuts, and dried apricots.
08 - Position mini croissants and assorted crackers on the board. Place fruit preserves or honey in a small serving dish and position strategically on the board.
09 - Arrange cooled mini quiches on the board among the fruit, cheese, and pastry selections. Garnish with additional fresh chives if desired for visual appeal.
10 - Serve the brunch board immediately while quiches are still warm, or cover and refrigerate for up to 2 hours before presentation.

# Additional Tips::

01 -
  • Mini quiches bake while you're arranging fruit, so you're never stuck at the stove during a celebration.
  • It's visually stunning enough to make people think you're a culinary genius, but honestly it's just thoughtful assembly.
  • Every element can be swapped for what's in season or what your guests actually enjoy eating.
02 -
  • Don't fill your quiche crusts all the way to the rim or they'll overflow in the oven and create a mess that's harder to clean than the satisfaction of the meal.
  • If you're prepping fruit more than an hour ahead, keep it in the fridge in sealed containers so it stays fresh and doesn't oxidize into a sad, brown appearance.
03 -
  • If your oven runs hot, start checking quiches at the 18-minute mark because the last thing you want is a burnt bottom.
  • Arrange your board on a piece of parchment paper under everything if you're nervous about stains—it saves the serving vessel and your anxiety.
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