Mothers Day Brunch Board (Printable)

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

# What You'll Need:

→ Mini Quiches

01 - 1 refrigerated pie crust, or homemade equivalent 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 and Accompaniments

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

→ Pastries and Breads

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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 12-cup mini muffin tin. Roll out pie crust and cut into 12 circles approximately 2.5 inches in diameter. Press each circle into a muffin cup to form mini crusts.
02 - In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in Swiss cheese, chopped spinach, quartered tomatoes, finely diced bell pepper, and fresh chives until well combined.
03 - Fill each crust with egg mixture until approximately three-quarters full. Bake for 18 to 22 minutes until puffed and golden brown. Allow quiches to cool for 5 minutes before removing from tin.
04 - While quiches bake, wash, peel, and prepare all fruit components. Arrange prepared fruit attractively in serving bowls or directly onto a large serving board.
05 - Slice brie and sharp cheddar cheeses. Arrange sliced cheeses on the serving board with crumbled goat cheese, assorted nuts, and dried apricots.
06 - Add mini croissants and assorted crackers to the board. Place a small dish of fruit preserves or honey for serving. Arrange cooled mini quiches on the board. Garnish with additional fresh chives if desired.
07 - Serve the brunch board immediately, or cover and refrigerate up to 2 hours before serving.

# Expert Tips:

01 -
  • You can prep almost everything ahead, which means you're actually relaxed when guests arrive instead of frantically whisking eggs.
  • It feeds a crowd but tastes like you put thought into each person's preferences—the board works for every appetite.
  • Those mini quiches are warm, savory, and elegant, but honestly they're just eggs baked in a pie crust, so nothing fancy is required.
02 -
  • Don't skip the cooling step—quiches hot from the oven are fragile and will fall apart when you try to move them, but five minutes makes them solid enough to handle.
  • If you're making these more than an hour ahead, store them in the fridge uncovered so the crusts stay crispy, then warm them gently in a 300°F oven for about 5 minutes before serving.
03 -
  • If you're worried about the quiches drying out, brush the tops with a tiny bit of melted butter right after they cool—it adds richness and keeps them tender.
  • Serve with a light sparkling wine or rosé, and suddenly this feels like the kind of brunch you'd pay good money for, except you made it at home without breaking a sweat.
Go Back