Quiche, we love you -- but these individual egg tarts from Sister Pie in Detroit may be our new favorite way to eat piecrust for breakfast. The key is serving the galettes with mustard, which cuts the richness of the pastry, egg and cream cheese. (They're doable to make in the morning for brunch, just be sure to prep the pastry in advance.)
Stack the galette rounds between sheets of waxed paper or parchment. Place in a resealable plastic bag. Chill up to 4 hours or freeze up to 3 months. Prepare though step 3. Cover and chill up to 4 hours. Continue with step 4 when ready to serve.