Avoid restaurant crowds and enjoy a homemade make-ahead Easy Mother’s Day Brunch at home! Let the kids help and add some pretty flowers!
I have a confession: I don’t enjoy going out to eat on Mother’s Day.
To me, Mother’s Day is a day to rest and keep things simple. I just want to be with my family and chill. Yet, the day deserves something special when it comes to a celebratory meal. So here is a way to celebrate at home with a meal that is both special and easy to prepare ahead of Mother’s Day.
Quiche: The Main Course for Easy Mother’s Day Brunch
I love quiche.
It has the quality of being special and pretty, yet incredibly easy to make. Basically, it’s an omelet poured into a pie crust and baked.
Quiche is also incredibly versatile. You can add pretty much anything to it and it will be delicious. Quiche is wonderful with or without meat. Make it ahead early in the week and freeze it. Take it out of the freezer to thaw in the refrigerator Saturday evening, and warm it up on Sunday morning.
The version I’ve created for Mother’s Day Brunch contains cheese, herbs, and vegetables.
How to Make Spring Day Quiche
8 eggs, beaten
1 cup of milk
1 pint of sliced mushrooms, sauteed in butter until tender
1 1/2 cups of Swiss, cheddar, parmesan, or specialty cheese (I had some Tomato Basil White Cheddar on hand, and used it for the quiche in the photos)
1/4 cup of fresh chives, chopped
1/2 cup of roasted sweet red peppers, drained and chopped
1 heaping Tablespoon of stone ground mustard
1/4 teaspoon each of salt and pepper
1 9-inch pie crust (learn to make pie crust here, or watch the video)
Preheat oven to 400 degrees. Place the pie crust into a 9-inch pie pan and flute the edges to make it pretty.
Then add the cheese, mushrooms, chives, and peppers, lightly mixing with a spoon in the bottom of the crust.
In a medium bowl, beat eggs, milk, mustard, salt, and pepper. Pour over the ingredients in the pie crust and carefully mix with a spoon to distribute the ingredients evenly in the quiche.
Place on the lowest rack in the oven and bake for 25-30 minutes until the quiche is set and a knife inserted in the center comes out clean. Remove from the oven and let it sit for about 5 minutes to settle. Cut into individual slices, garnish with a spoonful of sour cream and a sliced cherry tomato if you like.
Completing the Mother’s Day Brunch Menu
Quick bread is a nice complement to quiche, and it’s also a wonderful menu item to purchase at your favorite bakery or grocery store and freeze until you’re ready to serve it with Mother’s Day Brunch.
The quick breads in this post’s photos are Lemon Sunshine and Almond Poppyseed that I made from scratch. Here are the recipe cards for you to print and keep: