This Vegetarian Quiche Recipe makes brunch dreams come true!

When my husband asks me for brunch menu ideas to celebrate Mother’s Day, I have lot of opinions, of course.

At the top of my list is lemon pancakes with just some good, classic bacon in the oven (cooked to the softer side of crispy, the way I like it). And a big mug of caramel coffee or a huge bloody with epic bloody mary skewers.

But where’s the eggs? Well, I eat enough scrambled eggs any ol’ day of the week, so I want something fancier for Mother’s Day! And this veggie quiche recipe fits the bill of fancy eggs, but it’s still very easy, which is such a sweet spot.

Not only is this Easy Vegetarian Quiche Recipe perfect for Mother’s Day, Easter (don’t forget the lamb lollipops!), or any other time you want a special yet simple brunch, it also makes a great light lunch or dinner, especially when served alongside something fresh like Spring salad.

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I’ll admit it – I’m not really a football fan. If I go to some sort of tailgate or game watching party, I’m 100% there for the food. You’ll find me lingering around the fajita bar or the healthy buffalo chicken dip and I’m not ashamed of it!

Everybody seems to have their own game day food traditions and fun charcuterie board ideas, but I think we can all agree that cheese, pretzels and nuts are a must, along with a variety of other sweet and salty nibbles.

I don’t really think game day is the time for an elegant wine and cheese board (although I’ve seen tailgates with fancy smoked salmon platters and individual charcuterie cups set up by caterers!).

But personally, I like to think more along the lines of a beer charcuterie board. It’s as easy as corralling a few kinds of cheese and some other snackies onto a nice board.

Plastic trays in team colors aren’t really my style, but I found some fun little decorative toothpicks to keep my Football Charcuterie Board festive.

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Is there an ingredient you love but often forget about when you’re meal planning or grocery shopping? For me, that ingredient is mushrooms.

I love mushrooms of all kinds – portobello, crimini, and even the humble, ubiquitous button (white) mushroom. But for whatever reason, I often forget they exist until I happen to be eating them in something like beef stroganoff or chicken stroganoff, when I say to myself “I LOVE mushrooms! Why don’t I make them more?”

Perhaps because they don’t fit neatly into a protein / carb / fruit / vegetable category, since they are, after all, a fungus. But they are a complete flavor and umami bomb, and they’re really good for you, too!

So, I’ve been making an effort to include mushrooms at more meals, including savory oatmeal for dinner and my lentil pasta recipe with mushrooms. And today, I’m sharing my favorite recipe for mushroom tacos.

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Phyllo Dough Cups

My favorite shortcut to the easiest appetizers that also seem the fanciest are store-bought phyllo cups.

You can find these in the freezer section of the grocery store (although sometimes they are sold at room temperature around the holidays), and all you do is open the box up and fill the cups to your liking.

But because they are so dainty and pretty looking with their fluted edges, any appetizer made with these cups automatically ends up feeling super fancy.

These Phyllo Cup Appetizers have a filling made with salty bacon, sweet apple, tangy goat cheese and melty Gouda cheese. They’re so good that a batch will disappear quickly, so you might want to make a double batch!

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Anybody that knows my husband and I knows that we love beer. Our favorite restaurant (a short walk from our house) is really a beer bar that happens to have great food.

Jeff brews his own beer, and is always seeking out new beers to buy and try. We have a fridge in the garage just for beer. That love of beer has inspired this Cheese Board for Beer.

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I’m sure that many people consider cheeseballs “old school” or “retro.” I’d agree that they’re probably both of those things. But really, I think they’re a holiday tradition. Along with my family’s sour cream sugar cookie recipe and homemade Chex mix, it’s just not Christmas without a cheeseball. My grandma had been in charge of holiday cheeseballs for years, until she announced last year that it would be her last year making them. She handed out her recipes for them and called it quits.

I mean, I really don’t blame her. When I’m grandma-aged, I’m probably not going to be cooking anything around the holidays. I’ll let other people cook for me while I sip sherry or something. I don’t even know what sherry is. It just sounds like something an old lady would drink, right?

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