I threw this together this afternoon and it was surprisingly quick and easy! It was delicious too. I would definitely make it again.
One caveat - I don't know if there is a mistake in the recipe or something, but the crust is outrageously thin and difficult to work with. It seems like there is only half as much crust as there should be. If I weren't really, really proficient with pastry, I highly doubt I would have been able to make the crust work. I also checked out the photo in the mag to see how thick their crust looked, and it looks to be of normal thickness (not paper thin like mine was). I could not roll it thinly enough, so I had to do the best I could to push it into the pan to cover the whole surface and up the sides. You could see through it (literally). But that said, it tastes great and if it is wrong, then I just ate fewer calories than they intended which is just fine by me!
I did use pasteurized eggs and it looks just as pretty as the photo in the magazine. I think it took me an hour from start to finish including the cooling time, plus it uses simple ingredients. Good stuff.