- 1 tablespoon butter
- 1 deep dish frozen pie crust
- 1 onion, very thinly sliced
- 1/4 teaspoon salt
- 2 cups baby arugula
- 4 ounces Canadian Brie, cut into 1/2-inch cubes
- 1 cup 15% or 18% cream
- 3 large eggs
- generous grinding pepper
- Preheat oven to 400 degrees F (200 degrees C) Set pie shell on baking sheet. Prepare as per package directions for a baked shell. Remove from oven, set aside to cool. Lower oven temperature to 350 degrees F (180 degrees C).
- Meanwhile, melt butter in a frying pan over medium heat. Add onion and pinch of salt. Stir frequently, reducing heat if needed until onions are golden and very tender, 7 to 10 minutes. Add arugula; stir just until wilted, about 1 minute. Set aside to cool; stir in brie.
- In a medium bowl, whisk cream with eggs, remaining salt and pepper. Scatter onion mixture in cooled pie shell. Slowly pour egg mixture over top, distributing ingredients as best you can.
- Bake 30 to 35 minutes in preheated oven until custard is set. Serve in wedges.