First make the pastry, adding some water to make it stick, then roll it out to line the tin. Then prick the pastry base and precook it on a baking sheet for 15 minutes.
While that’s happening, melt the butter in a frying pan and soften all the vegetables in it for 10-15 minutes. Now remove the flan tin from the oven and, using a draining spoon, transfer the vegetables from the pan to the pastry case, season well and sprinkle the grated cheese on top.
Next beat the eggs together with the milk, pour the mixture over the vegetables, then sprinkle with parsley and a couple of pinches of cayenne. Return it to the oven (at the same temperature) and bake for about 40 minutes until golden and puffy.
I like this served with some nice nutty brown rice cooked with onion and herbs.
Preheat the oven to gas mark 4, 350°F (180°C).
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