I don't just love the taste of brussels sprouts, I also love how they look. They hold their shape (mostly) during almost every cooking method which reminds me of people who look great at the end of a long working day, no matter what they faced at work. (Not like me, trust me.) Last night I started wondering what they would look like on top of a quiche, all displayed in their loveliness, like little poplar trees. So I made these little quiche-tarts this morning for breakfast using a tart crust recipe from Rose Levy Beranbaum's cookbook, "The Pie and Pastry Bible". So they're not just for dinner now. Tip: I bake my tarts on a baking stone that's been preheated in the oven for about an hour.

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