A perfect brunch dish as it can be partially made ahead (toss the caramelized onions, arugula and brie together) then assembled and baked just before enjoying.
- Prep: 10 min
- Cooking: 40 min - 50 min
- 1 deep dish frozen pie crust
- 1 onion minced
- 1 tbsp (15 mL) butter
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) 15 % or 18 % cream
- 3 large eggs
- Generous grinding pepper
- 2 cups (500 mL) baby arugula
- 1 cup (250 mL) 1/2-inch (1 cm) cubes Canadian Brie cheese about 4 oz (125 g)
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Preheat oven to 400 °F (200 °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 °F (180 °C).
Meanwhile, melt butter in a skillet over medium heat. Add onion and pinch of salt. Stir frequently, reducing heat if needed until onions are golden, 7 to 10 min. Add arugula; stir just until wilted, about 1 min. Set aside to cool; stir in brie.
In a medium bowl, whisk cream with eggs, add 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 min in preheated oven until eggs are set and tart golden. Serve in wedges.
If making a homemade pie crust, make sure to partially bake it ahead of filling.
Substitute baby spinach for the arugula.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 83 mg|
|Vitamin B12:||27 %|
|Vitamin E:||19 %|