- Heat oil in large skillet over medium heat. Cook Swiss chard, onion, garlic, salt and hot pepper flakes 10 min. until onions are soft and Swiss chard is wilted. Remove from heat; transfer to large bowl to cool completely.
- Meanwhile, preheat oven to 400°F (200°C). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes.
- Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2-in. (5-cm) border. Fold border over and around edge of filling, making small a "fold" every few in./cm to ensure pastry border sits flat as possible on filling. Shape into rustic circular pie. Beat remaining egg with 1 tbsp (15 mL) water; brush onto pastry. Bake pie on lowest rack in oven 30 min. until pastry is golden brown and filling is set. (Make-Ahead: Pie can be baked up to 1 day in advance, cooled, covered and kept chilled. Reheat in 350°F (180°C) oven about 25 min., or until hot.)
- Serve warm or at room temperature. Cut into wedges as an appetizer or for lunch with a fresh green salad.
Reserve Swiss chard stems to chop and add to soups and stews. Or drizzle with olive oil and roast until tender.