Mothers Day Brunch Board Mini Quiches (Printable Version)

A vibrant brunch board with savory mini quiches, fresh fruits, cheeses, nuts, and assorted pastries for a special day.

# What You Need:

→ Mini Quiches

01 - 1 refrigerated pie crust, enough 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:

01 - Preheat oven to 375 degrees Fahrenheit. 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 mini crusts.
03 - In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in Swiss cheese, spinach, tomatoes, bell pepper, and chives until well combined.
04 - Distribute the 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 removing from the tin.
06 - While quiches bake, wash, peel, and cut all fruit into desired portions. Arrange attractively in bowls or directly on a large serving board.
07 - Slice brie and cheddar cheeses. Arrange on the board alongside goat cheese, assorted nuts, dried apricots, and crackers in an organized pattern.
08 - Position mini croissants or pastries on the board. Place a small dish of fruit preserves or honey nearby for serving.
09 - Arrange cooled mini quiches on the board. Garnish with additional fresh chives if desired.
10 - Serve immediately, or cover with plastic wrap and refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but actually comes together faster than you'd think, giving you time to pour coffee instead of panicking.
  • You can prep almost everything the night before, so you're genuinely relaxed when guests arrive.
  • Everyone finds something they love on the board, so there's none of that awkward "did they eat enough" worry.
02 -
  • Don't skip pressing the pie crust circles firmly into the muffin cups—loose crusts will slip down as the filling cooks, and you'll end up with pools of egg instead of contained quiches.
  • Taste your egg mixture before baking; if it needs more salt or pepper, add it now, not afterward—the seasoning gets muted during cooking and you want bold flavor in something this simple.
  • If you're making this the day before, bake the quiches but keep them covered in the fridge; they reheat beautifully in a 300°F oven for 8 minutes if guests prefer them warm.
03 -
  • Arrange your board in color zones rather than scattered randomly—reds on one side, yellows on another—and it immediately looks more intentional and professional.
  • Keep extra cheese in the fridge during brunch so you can quietly refill any section that starts looking sparse; your guests will think you're magic.
Go Back