Mother’s Day brunch

HR_mother-daughterWhether it’s your own mother or a friend who’s a mother, she deserves to be celebrated this weekend. Making someone a meal is an easy way to show them you appreciate them, and by making it healthy, it shows you care for their well-being, too. For all the hard work she does, give her a healthy brunch.

Making quiche without a crust keeps empty calories away. This quiche is a healthy, protein-packed option that will give mom plenty of energy. Put a twist on a traditional mimosa with seltzer instead of champagne to make a “mocktail.” It has the same bubbly feeling, but it saves the calories and carbs and can be served to all ages.

Asparagus crustless quiche

  • 2 tablespoons olive oil
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 4 ounces baby bella mushrooms, sliced
  • 6 ounces ham, diced
  • 4 ounces shredded Swiss cheese
  • 1 cup milk
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper

Make sure your oven rack is in the center position. Set oven to preheat to 400°. Spray a 10” pie dish with natural cooking oil, like olive oil.

In a large skillet over medium heat, sauté the asparagus and mushrooms until asparagus is fork tender.

Add cooked asparagus and mushrooms, ham and Swiss cheese into the pie dish.

In a mixing bowl, whisk milk, eggs, salt and pepper until integrated. Pour the mixture into the pie dish over the other fillings.

Put in oven and bake quiche for about 30 minutes or until the middle is set and does not jiggle. Cool for 10 minutes, slice and serve warm.


  • Fresh-squeezed grapefruit juice, chilled
  • Seltzer water, chilled
  • Orange peel, taken from orange with vegetable peeler, for garnish

Combine one part grapefruit juice with one part seltzer water in a glass. Twist orange peel over glass, rub on the glass rim and put in drink. Serve.

Looking for something sweet to round out the meal? Try topping vanilla Greek yogurt with homemade granola. It makes the perfect finish to brunch and can be made ahead of time.


Be the first to reply.

Leave a comment