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Host An Easter Brunch Outdoors

Easter Bunny With Basket

This Easter is the perfect time to get outside and enjoy everything that spring has to offer. All the beautiful pastel flowers are in bloom, and your tablescape can be filled with lots of bright, colorful spring beauty.

There are a few tips to hosting a successful Easter brunch like having a delicious menu, a welcoming home full of activities and décor, and by making sure you have what your guests will need.

The number one tip for hosting any event is to plan ahead. Easter morning is typically jam-packed with activities, so you need to make sure your brunch fits seamlessly with your family and friends’ other plans. Talk with your loved ones to create a morning schedule. Do you plan to attend religious services, and if so, at what time? Do you hope to hunt for Easter eggs at sunrise or in the afternoon? A 10:30-11 a.m. start time is usually a safe bet, since it will allow people to attend services and work up a hearty appetite.

The most delightful brunch in the world will only keep children delighted for about 30 minutes, so make sure you have activities set up for them to do. So, you’ll want to have the Easter eggs already scattered about the yard in various hiding places. You’ll also want to have a separate area for egg decorating setup before the guests arrive. It’s key to distinguish between the adult area and the kids’ area as it helps establish boundaries for which areas are ok with loud child noises and which are for sipping a cocktail and conversing with friends and family.

Menu
If Easter brunch doesn’t just scream quiche, we don’t know what does. We recommend this Asparagus, Leek, and Gruyere Quiche. This spring dish is made richer with Gruyere — an aged Swiss cheese with a nutty flavor that tastes great with eggs.

Total time: 1hr 15mins Prep: 20mins Servings: 6
Ingredients

• 1 tablespoon butter
• 1 leek (white and light green parts only), halved and thinly sliced, then well washed
• Coarse salt and ground pepper
• 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
• 4 large eggs
• 1 1/4 cups half-and-half
• Ground nutmeg
• Pie crust, fitted into a 9-inch pie plate, well chilled
• 1 cup shredded Gruyere cheese (4 ounces)

Directions

1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.

2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top. (To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.)

3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

Easter Cocktail – Peach Bellinis

Ingredients
• 6 cups peach nectar, chilled
• 3 cups sparkling wine, chilled
• 1 cup raspberries
• 1 medium peach or nectarine, thinly sliced
• Ice cubes

Directions
In a large pitcher stir together peach nectar and sparkling wine. Gently stir in raspberries and peach slices. Place ice in 12 tall narrow glasses; pour peach nectar mixture over ice.

Decorate The Night Before
Once you’ve bought the groceries, pre-prepared your menu items and set aside craft supplies, it’s time to decorate. Bring out your nice china, silverware and cloth napkins, and put placards at each table setting. Place fresh Easter lilies or tulips on your table as a centerpiece. See if you can tie in any natural vegetation or flowers from your garden to add a consistent theme throughout your yard. It’s also a great idea to place bowls of assorted fresh fruit on the table (although you won’t want to set them out until Easter morning).

With a little planning, it’s possible to wake up on Easter morning and partake in the festivities with your family instead of slaving away in the kitchen. All that’s left is to enjoy the fruits of your labor.

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