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1
First make the flan case; sift the flour and salt into a large bowl and tip in the bran remaining in the sieve.
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2
Chop the margarine into the flour with a knife, then gently rub in with your fingertips until the mixture resembles fine breadcrumbs.
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3
Lift your fingers above the bowl as you rub to keep the mixture light or aerated (Anne's note: I would use a food processor).
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4
Add the iced water and mix with a knife until you have a firm dough.
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5
Lift out the dough, wrap in cling film (Saran) and chill in the fridge for 5 to 10 minutes.
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6
Heat the oven to 350F/180 C/gas 4.
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7
On a lightly floured marble or wooden surface, roll out the dough thinly into a circle large enough to line a 8-0/20-24 cm flan dish.
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8
Grease the dish and line it with the dough.
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9
Set aside.
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10
To make the filling, heat the butter and oil in a shallow pan, put in the onions and peppers and sweat (cook) gently until the vegetables are soft but not coloured.
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11
Add the pansies.
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12
Whisk the eggs and stir in the grated cheese and milk.
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13
Season to taste.
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14
Pour the onion and pepper mixture into the egg mixture and stir well.
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15
Pour into the prepared flan case.
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16
Bake in the oven for 25 to 30 minutes, raising the heat a little if necessary, until the filling is nicely puffed up and the pastry is beginning to brown.
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17
Serve hot or cold.
