Version of Veg-Cheese tart from Le Menagier

I was helping Christopher with his feast this weekend, and I ended up a) picking up the produce and b) mixing up the green tarts, by eye, so here's my version:

Le menagier:

TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices. Or in place of this have first ground up in the mortar two pieces of ginger, and over this grate your cheeses, eggs and herbs, and then throw in some grated old pressed cheese or some other such on to the herbs, and carry to the oven, and then make it into a tart and eat it hot.

We got swiss chard (beet leaves), parsley, spinach, but they didn't have chervil so I substituted dandelion (no turnip-top either).

I cheated by doing it by eye, not with the recipe:

3-4 big leaves swiss chard
2 to 2.5 double handfuls spinach
1 handful (1/3 bunch) parsley
6 leaves dandelion.

Chopped them coarsely then ground them in the food processor (scrape down the sides periodically).
Add

2 three-finger pinches ground parmesan (probably about 3 tbsp)
2 full hand pinches (maybe 1/2 to 3/4 cups) ground farmer cheese

Grind together and add 1 large egg. Mix smooth. Pour into pie shells and bake about 45 minutes (in a convection oven) set to 425 degrees.

Num.