Mothers Day Brunch Board (Printable)

A vibrant brunch spread of mini quiches, seasonal fruit, cheeses, and assorted pastries perfect for sharing.

# 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

# How To Make:

01 - Preheat oven to 375°F. Grease a 12-cup mini muffin tin with butter or cooking spray.
02 - 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.
03 - In a bowl, whisk together eggs, milk, salt, and pepper. Stir in Swiss cheese, spinach, tomatoes, bell pepper, and chives until evenly combined.
04 - Distribute egg mixture evenly among crusts, filling each approximately 3/4 full.
05 - Bake for 18 to 22 minutes until puffed and golden brown. Allow to cool for 5 minutes before removing from tin.
06 - While quiches bake, wash, peel, and prepare all fruit components. Arrange attractively in bowls or directly on serving board.
07 - Slice cheeses and arrange on board with nuts, dried apricots, and crackers in organized sections.
08 - Position mini croissants on board and place small dish of preserves or honey nearby.
09 - Place cooled mini quiches on board. Garnish with additional fresh chives if desired.
10 - Serve immediately, or cover and refrigerate up to 2 hours before serving.

# Top Tips:

01 -
  • Everything can be prepped the night before, so you're actually relaxed on the morning you're celebrating.
  • Mini quiches look restaurant-quality but taste homemade in the best way, with that tender crust and custardy center.
  • A brunch board feeds your eyes as much as your stomach, creating an Instagram moment without trying too hard.
  • It works for vegetarians, meat-eaters, and picky nibblers all at the same table.
02 -
  • Don't overfill the mini quiches—they puff considerably and will overflow if you go past three-quarters full, which looks messy and bakes unevenly.
  • Prep your fruit the morning of serving rather than the night before; even hardy fruits like grapes can weep and look sad if they sit too long.
  • Arrange the board on a large, flat surface with good lighting so colors pop—a wooden board or white platter both look stunning and photograph beautifully.
03 -
  • Brush the pie crust with a beaten egg white before filling for an extra-crispy bottom that doesn't get soggy from the custard.
  • Arrange your board on a marble slab or wooden board that's been chilled in the fridge—it keeps everything cooler longer and looks more intentional than a regular platter.
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