Mother’s Day has a way of sneaking up on us. One minute it’s March, the next you’re trying to decide between crowded brunch reservations or making something special at home. If you’re leaning toward the homemade route this year, I have a recipe that feels a little elevated but is secretly very simple: a biscuit crust quiche.
If you’re looking for a Mother’s Day gift that goes beyond the usual brunch reservation, The Chopping Block’s Mother’s Day French Lunch class is such a fun way to celebrate together. It’s the perfect excuse for a mother-daughter day in the kitchen, learning, laughing, and creating something memorable side by side. They even offer gift cards, and it’s never been easier to grab one here to give the gift of cooking.
And if making a quiche like this has you wanting to dive deeper into classic techniques and French-inspired dishes, the class is a wonderful way to build those skills. You’ll walk away with more confidence, new recipes, and a shared experience that lasts a lot longer than a meal out!
Why a biscuit crust?
If you’ve ever been intimidated by making pie dough, you’re not alone. A biscuit crust is much more forgiving and comes together quickly with ingredients you likely already have on hand. It bakes up buttery and slightly flaky, with just enough structure to hold a rich, creamy quiche filling. Think of it as the perfect middle ground between rustic and elegant.
Can I make this ahead of time?
Yes, and you should. That’s part of what makes this perfect for Mother’s Day.
You can:
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Make the biscuit dough ahead and refrigerate it
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Pre-bake the crust the night before
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Fully bake the quiche and gently reheat it the next day
Quiche reheats beautifully, which means less stress and more time enjoying the morning.
What goes in a quiche filling?
A good quiche is all about balance. You want:
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Eggs for structure
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Dairy (like cream or milk) for richness
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A mix of fillings like cheese, vegetables, or cooked meats
For Mother’s Day brunch, I love keeping it classic and flexible so you can use what you have.
How do I know when the quiche is done?
The edges should be set, and the center should have just a slight jiggle. It will continue to firm up as it cools. Overbaking can make it rubbery, so keep an eye on it toward the end.
What should I serve with it?
Keep it light and fresh:
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A simple green salad with vinaigrette
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Fresh fruit
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Coffee, tea, or a sparkling brunch drink
Simple Pie Crust
Makes: 4 mini crusts (4-inch tart pan)
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Time: 30 minutes (or overnight)
Total Time: 50 minutes
1 cup flour
1 tablespoon butter, cold
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup water, room tempemperature
1 batch of Simple Pie Crust (above)
1.5 cups mixed vegetables (I used roasted red peppers and zucchini)
4 eggs
1 ounce goat cheese
1 ounce grated sharp cheddar
1/3 cup milk (I used Cashew)
Salt & pepper to taste
1/4 teaspoon paprika
1 tablespoon dried parsley
- Combine all ingredients in a bowl and mix until evenly incorporated.
- Refrigerate at least 30 minutes, or overnight if possible.
- Either fill with filling of choice (like this Biscuit Quiche recipe!) and bake according to that recipe, or bake alone at 350 degrees for about 12-15 minutes until golden brown.
Note: This crust dough can be made days in advance if you’re looking to prep ahead of time. Store in an airtight container in the fridge for 7-10 days. This crust can be used for sweet or savory recipes!
Biscuit Quiche
Makes: 4 mini quiche (4-inch tart pan)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 batch of Simple Pie Crust (above)
1.5 cups mixed vegetables (I used roasted red peppers and zucchini)
4 eggs
1 ounce goat cheese
1 ounce grated sharp cheddar
1/3 cup milk (I used Cashew)
Salt & pepper to taste
1/4 teaspoon paprika
1 tablespoon dried parsley
- Pre-heat your oven to 400 degrees F.
- Divide the pie crust dough into four equal sections. Roll out the dough to fit the tart pans, and place into each pan.
- Mix your filling ingredients together and pour into each tart pan, filling to the top.
- Bake for 25-30 minutes or until the eggs are set and the top is golden brown.
Note: To reheat these quiche, remove from the tart pans. Place in a skillet sprayed with avocado oil spray. Top with 1/4 ounce cheddar cheese and cook over medium low heat for 5-6 minutes, with a lid on, until the cheese is melted on top, and the crust is crispy.
Why this is perfect for Mother’s Day
Mother’s Day brunch should feel special, but it doesn’t need to be complicated. This quiche gives you that “restaurant brunch” feel at home, with a recipe that’s flexible, forgiving, and easy to make your own.
If you’re looking to build more confidence in the kitchen or want to explore more classic techniques, the Mother’s Day French Lunch class this Friday, May 8 at 11am is a great place to start. They focus on approachable recipes that still feel a little indulgent, which is exactly what this holiday calls for.
Whether you’re cooking for your mom, with your mom, or just treating yourself, this is a dish that delivers every time!
