Mother’s Day: Treat mom with brunch at home with these three tasty recipes

As Mother's Day approaches, what better way to honor the extraordinary women in our lives than with a delightful brunch spread? Brunch offers the perfect opportunity to shower moms with love and appreciation, and what's more, it's a leisurely affair that allows for quality time together.

One of brunch’s charms is the variety it offers, and mini tarts and quiches are excellent additions to the table. These bite-sized treats not only add elegance to the spread but also ensure that everyone gets a taste of something delicious. Whether it’s the buttery crust of a quiche or the delicate sweetness of a fruit tart, there’s something to please every palate.

Moreover, mini tarts and quiches are practical brunch options. They are easier to eat while mingling and chatting with loved ones. They eliminate the need for cumbersome utensils, allowing guests to pick them up and enjoy them without fuss. It’s a simple yet meaningful way to celebrate the joy of motherhood and create lasting memories together.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram at instagram.com/mybizzykitchen/?hl=en and Facebook at facebook.com/mybizzykitchen.

Blueberry Tarts

6 ounces of skinny pizza dough (recipe at mybizzykitchen.com)

¼ cup cottage cheese

Pinch of crushed red pepper

½ teaspoon Italian seasoning

1 teaspoon lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

½ cup blueberries

1 tablespoon Splenda

1 teaspoon Mike's Hot Honey (or regular honey)

Egg wash

Heat the oven to 375 degrees. Roll out two ounces of dough into a circle. Take the remaining two ounces and roll until you get a long rope, long enough to go around the outside of the dough circle.

In a bowl, mix together the cottage cheese through the vanilla extract.

Place the dough circles onto the baking sheet.

Divide the cottage cheese mixture between the tarts. Add ¼ cup blueberries to the tarts.

Brush the dough with egg wash, and sprinkle Splenda over the dough and on top of the blueberries.

Bake for 25 minutes or until golden brown. Drizzle with honey and serve.

Serves 2

— Biz Velatini

Mini Fruit Tarts

For the tart:

1 egg

½ cup sugar

3 tablespoons mayonnaise

5 tablespoons butter (room temperature)

3 tablespoons cornstarch

½ teaspoon baking soda

¼ teaspoon lemon juice

2 cups flour

For the custard:

2 cups milk (I used whole milk)

6 egg yolks

½ cup sugar

4 tablespoons flour

2 teaspoons extract

For the glaze:

¼ cup apricot preserves

1-2 tablespoons water

1 cup mixed berries of choice

Heat the oven to 350 degrees.

Using a hand mixer, beat the egg, sugar and mayonnaise in a large bowl.

Add in the butter, cornstarch and baking soda. Squeeze the lemon juice over the baking soda so it starts to foam. Blend with a hand mixer until combined.

Add the flour to the egg and butter mixture and blend on low speed — you may need to use your hands at this point until it comes together. Roll in a ball, cover with plastic and chill for 1 hour.

Meanwhile, beat the egg yolks with the sugar until just combined. Add in the flour and mix.

In a pan, add the 2 cups milk and bring to a slight boil — basically until you see bubbles start to form around the edges. VERY SLOWLY, and I mean VERY SLOWLY drizzle the milk mixture into the egg yolk/sugar mixture so that the hot milk doesn't cook the eggs.

Once combined, add that mixture back into the pan and over low heat, stir until it has reached a thick, creamy consistency. This took me about 20 minutes of constant stirring, so have a magazine or phone next to you.

Once cooled, put in a bowl, and press plastic wrap on it so that it doesn't form a skin on the top and chill in the fridge until ready to assemble.

I ended up using only 1 tablespoon of the dough for each tartlet — I was using 2-inch tart cups. Press the dough down and up the sides of the tart cup and place the cups on a cooking sheet. I made 12 tarts at a time, baking them for 13 minutes.

Once cooled, combine the apricot preserves and water and microwave for 10-20 seconds.

Using a melon baller, scoop custard mixture into the tart. Arrange cut fruit on top and then brush with the glaze.

Makes 24 tarts

— Biz Velatini

Mini Quiche

For the dough:

1 cup flour

1 tablespoon butter

½ teaspoon salt

½ teaspoon sugar

½ cup water

For the filling:

1½ cups mixed vegetables

4 eggs

1 ounce goat cheese

1 ounce grated sharp cheddar

⅓ cup cashew milk

Salt and pepper

Dash of paprika

1 tablespoon dried parsley, optional

For the dough: Combine everything in a bowl and mix well so everything is evenly incorporated.

Refrigerate for at least 30 minutes, or overnight. This can be made days in advance.

Divide dough into 4 sections. Using mini tart pans, place the dough into the tart pans.

Heat oven to 400 degrees.

For the filling mixture: Combine all the veggies in a bowl. Divide this vegetable mixture between the tart pans. In a bowl, mix the eggs, goat cheese, cashew milk, salt, pepper and paprika. Divide the egg mixture between the tart pans. Add parsley if using.

Bake for 25-30 minutes.

To reheat: Place the tarts in a skillet sprayed with avocado oil spray. Top with ¼ 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.

Serves 4

— Biz Velatini