Mothers Day Brunch Board (Printable)

An elegant brunch board with savory mini quiches, fresh fruit, cheeses, and assorted pastries for any celebration.

# Ingredient List:

→ Mini Quiches

01 - 1 refrigerated pie crust, thawed
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 oz brie cheese, sliced
17 - 4 oz sharp cheddar cheese, sliced
18 - 2 oz 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:

01 - Preheat oven to 375°F. Grease a 12-cup mini muffin tin with cooking spray or butter.
02 - Roll out pie crust and cut into 12 circles approximately 2.5 inches in diameter. Press each circle gently into a muffin cup to form the base crust.
03 - In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined. Fold in shredded Swiss cheese, spinach, tomatoes, bell pepper, and fresh chives.
04 - Distribute egg mixture evenly among the 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 carefully removing from tin.
06 - While quiches bake, wash, peel, and cut all fruit into appropriate sizes. Arrange attractively in serving bowls or directly on the serving board.
07 - Slice cheeses and position strategically on the board alongside nuts and dried fruit. Add crackers in complementary clusters.
08 - Place mini croissants or pastries on the board with a small dish of fruit preserves or honey for dipping.
09 - Once cooled, arrange mini quiches on the board. Garnish with additional fresh chives if desired.
10 - Serve immediately, or cover with plastic wrap and refrigerate up to 2 hours before service.

# Tips from the Pros:

01 -
  • The quiches bake while you're prepping everything else, so timing feels almost impossible to mess up.
  • It looks like you spent hours arranging it, but you're really just building a gorgeous edible puzzle that comes together in under an hour.
02 -
  • Don't skip the cooling time on the quiches—I learned this the hard way when one fell apart mid-transfer and became an accidental egg scramble on the board.
  • Arrange your fruit last, just before serving, because cut fruit oxidizes and berries weep their juice if they sit too long, and nobody wants a soggy strawberry.
03 -
  • Make the quiche filling the night before and refrigerate it, then just fill and bake in the morning—this saves your mental energy when you're trying to be present with people.
  • Buy your cheese from a counter if you can and ask them to slice it for you—most places do this free, and it saves 10 minutes and looks more polished than you doing it yourself.
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