thinly sliced, or 1 green pepper, thinly sliced into rings
ground black pepper
To make the pastry, sift together
the flour and salt, mix in the bran remaining in the sieve and rub
in the margarine until the mixture resembles find breadcrumbs. Mix to a firm dough with the water. Wrap closely and chill for about 1
hour. Heat the oven to 190C
(375F), Gas 5 and grease a 20cm flan ring. Roll out the pastry on a lightly
floured surface and line the greased flan ring.
Prick the pastry with a fork, line
the base with foil and fill with baking beans. Bake for 10 minutes. Remove the beans and lining and
bake for 5 minutes to dry the pastry base. Chop the asparagus and arrange in
the flan case. Beat together the eggs and milk,
stir in the parsley and season with salt and pepper. Pour over the asparagus and arrange
the mushrooms or pepper in a pattern. Bake for 30-35 minutes, or until
set. Serve warm or cold.