A Fresh Spring Brunch

Got a special occasion? Here’s an easy, elegant brunch menu that works every time.

by Martha Stamps

Spring holidays just seem to lend themselves to a brunch menu, especially one that makes the most of everything that’s coming up fresh now. Brunch has a festive feel, too—a good excuse to set a lovely table and even dress up a little.This menu runs with both of those ideas, getting its start with seasonal ingredients like baby carrots, sugar snap peas, and artichoke hearts, and giving them an elegant spin (don’t miss the quiche, with its high-sided, free-form crust). And since we’re celebrating, why not dust off the punch bowl and make the mint and citrus tea punch? It will give your party that extra something special.

Download a pdf of this menu, including all recipes, shopping list, and timeline.

For hundreds more recipes and menus perfect for Easter, visit our Guide to Easter Dinner, or create your own Easter menu using the easy Menu Maker app.

the menu

Make a standout fruit platter to complete the menu: passionfruit, mini pineapples, and chunks of kiwi add some excitement to the usual assortment.

Menu Timeline

Up to one day ahead:

Make and bake the crust for the quiche.
Make the citrus tea punch.

Two hours ahead:

Fill the quiche and finish baking it.

One hour ahead:

Cook the peas and carrots and toss them with their dressing.
Cut up the fruit for the fruit platter.
Combine the wet ingredients for the pancakes. In a separate bowl, combine the dry ingredients.