Mothers Day Brunch Board (Print)

Elegant brunch arrangement with savory mini quiches, assorted fruits, cheeses, nuts, and fresh pastries.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 375°F. Grease a 12-cup mini muffin tin with butter or cooking spray.
02 - Roll out the pie crust and cut into 12 circles approximately 2.5 inches in diameter. Press each circle into a muffin cup to form the mini crusts.
03 - In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in cheese, spinach, tomatoes, bell pepper, and chives until well combined.
04 - Distribute the egg mixture evenly among the 12 prepared crusts, filling each approximately three-quarters full.
05 - Bake for 18 to 22 minutes until puffed and golden brown. Allow to cool for 5 minutes before removing from the tin.
06 - While quiches bake, wash, peel, and portion all fruit selections. Arrange attractively in serving bowls or directly on a large board.
07 - Slice cheeses and arrange on the board with nuts, dried apricots, and crackers in visually appealing groupings.
08 - Position mini pastries and place a small dish of fruit preserves or honey on the board for serving.
09 - Place the cooled mini quiches on the board. Garnish with additional fresh chives if desired.
10 - Serve immediately, or cover and refrigerate up to 2 hours before serving.

# Pro Tips:

01 -
  • It looks like you spent hours in the kitchen when you actually spent less than an hour, which is the best kitchen magic.
  • Everyone finds something they love on the board—there's no awkward moment of someone picking at their plate.
  • The mini quiches stay warm long enough to matter, but the whole thing tastes just as good if you need to chill it.
02 -
  • Don't skip the cooling step on the quiches—they firm up dramatically in those five minutes and actually taste better warm than straight-out-of-the-oven hot.
  • If your pie crust shrinks during baking, you're stretching it too much when you press it into the tin; let it settle gently and it'll stay put.
  • Arrange fruit and cheese just before serving or up to two hours ahead; any longer and the fruit starts to weep and the board looks tired.
03 -
  • If you're making this for a crowd larger than six, simply double the quiche recipe and use a second muffin tin; the board will feel more generous and people won't feel shy about taking a second one.
  • Toast your crackers lightly in a dry pan right before serving if they've been sitting in a box—this restores their crispness and makes people actually want to eat them instead of just moving them around.
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