I used a 9 inch round baking pan instead of a tart pan and mixed the crust by hand with a pastry cutter. I had to press it into the pan instead of rolling, but the result was fine. I served this over a bed of fresh baby kale drizzled with balsamic glaze. It was good for a light dinner and would be perfect to serve with a brunch buffet. My husband liked it a lot.
I made it exactly as directed with ingredients as listed. Have not tasted it yet, but it is TINY compared with photo in magazine. How can that amount of kale, cooked down, even with onion, with the 3 eggs and crumbled cheese, fill a 9" tart pan with sides? I am sure it will taste good, but will NOT serve 6 people if they are hungry! Thanks anyway.