Spring Brunch Recipes

By The Old Farmer's Almanac
Brunch Place Setting


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Whether you’re celebrating Mother’s Day or just the warmer weather—or both—now is the perfect time to start planning a tasty spring brunch!

From fragrant scones to savory quiche, these recipes will help you to welcome spring in a most delightful and delicious way.

Lavender Scones

2 cups all-purpose flour

2 tablespoons sugar

2-½ teaspoons baking powder

2 teaspoons chopped fresh lavender flowers or 1 teaspoon dried lavender flowers

1 teaspoon orange zest

½ teaspoon salt

¼ teaspoon baking soda

¼ cup (½ stick) butter

1 egg, slightly beaten

⅔ cup buttermilk

Preheat oven to 400°F.

In a bowl, combine flour, sugar, baking powder, lavender, zest, salt, and baking soda. Cut in butter until mixture resembles cornmeal. Stir in egg and buttermilk with a fork.

Turn dough out onto a lightly floured work surface and knead gently but briefly (don’t overknead). Divide in half and pat each piece into a ¾-inch-thick round. Cut each round into six wedges and place them 1 inch apart on an ungreased baking sheet.

Bake for 20 minutes, or until golden. Serve warm or at room temperature. Makes 12 scones.

Photo credit:  Emily Adamson

Crab Scramble

¼ cup (½ stick) butter, melted

9 eggs

½ cup milk

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 can (6 ounces) crabmeat, drained

1 package (8 ounces) cream cheese, cut into small cubes

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Chopped parsley for garnish (optional)

Preheat oven to 350°F.

Pour butter into a 12x8-inch baking dish.

In a bowl, beat the eggs, milk, salt, and pepper. Stir in crabmeat and cream cheese. Pour into the baking dish and sprinkle dill over the mixture.

Bake for 20 minutes, then lower heat to 300°F and bake until firm in the center, about 10 minutes. Garnish with parsley, if desired. Makes 6 servings.

Photo credit: MShev/shutterstock

Spinach and Mushroom Quiche

2 tablespoons (¼ stick) butter

3 cups sliced mushrooms

¼ cup chopped onion

1 unbaked 9-inch deep-dish piecrust

1 cup shredded Swiss cheese

4 eggs

1 cup milk or heavy cream

1 package (10 ounces) frozen chopped spinach, thawed and drained

salt and freshly ground black pepper, to taste

⅛ teaspoon ground nutmeg

2 tablespoons grated Parmesan cheese

Preheat oven to 400°F.

Melt butter in a skillet over medium heat. Add mushrooms and onion and cook for 10 minutes, or until soft; set aside to cool.

Sprinkle bottom of pie shell with Swiss cheese.

In a bowl, lightly beat the eggs, then add milk, spinach, mushrooms and onion, salt and pepper, and nutmeg; stir well.

Gently pour the egg mixture over the Swiss cheese in the piecrust and sprinkle Parmesan on top.

Bake for 10 minutes, then reduce heat to 350°F and continue baking for 30 to 40 minutes more, or until a knife inserted into the center comes out clean. Allow to stand for 15 to 20 minutes before cutting. Makes 6 to 8 servings.

Photo credit:  Rosalinda Masucci/shutterstock

Scalloped Potatoes and Ham

1 onion, finely chopped

3 cups chopped ham

¾ cup Parmesan cheese, divided

2 teaspoons dried thyme or dried dill

4 to 6 potatoes, peeled and thinly sliced

salt and freshly ground black pepper, to taste

2 cups milk

Preheat oven to 350°F. Grease a 1-½- to 2-quart casserole with a cover.

In a bowl, combine onions, ham, ½ cup Parmesan, and thyme.

Arrange a layer of potato slices in bottom of casserole. Sprinkle generously with salt and pepper. Sprinkle one-third of the ham mixture over the potatoes. Repeat the layers two more times, each time generously seasoning the potato slices with salt and pepper. End with potatoes. Pour milk over the layers. Sprinkle the remaining ¼ cup Parmesan over the top.

Cover and bake for 45 minutes. Remove cover and bake for 15 minutes more, or until potatoes are tender and top is golden brown. Makes 6 to 8 servings.

Photo credit: ms Photographic/shutterstock

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