Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Lizzie’s Asparagus, Red Onion & Chicken Quiche

Lizzie’s Asparagus, Red Onion & Chicken Quiche

Say hi to Lizzie!

You may have seen her working hard in the farm shop and kitchen. When she had a moment we spoke to her about her favourite items in the shop and the cafe. Here’s what we found out…

What is your top tip for using farm shop products?


Asparagus is in season at the farm right now and available in the shop until 12 June 2016! There are two ways I like to have Asparagus:

  1. Either simply fried with bit of butter until cooked, sprinkle Parmesan cheese on top to serve
  2. Or in a lovely Asparagus and Chicken quiche… My recipe is below!

Lizzie’s Asparagus, Red Onion & Chicken Quiche Recipe:

Ingredients you’ll need:

  • 250g shortcrust pastry
  • a bunch of Sharnfold-grown fresh green asparagus (boiled/steamed first)
  • 25g butter
  • 1 red onion (peeled and diced)
  • 75g mustard grains
  • 200g brie cheese (diced into chunks)
  • 125mm single/double cream
  • 3 eggs (beaten with salt)
  • 200g cooked chicken (diced into even chunks)
  • Salt & Pepper to taste

The recipe:

  • Preheat oven to 200c & line a circular mould with butter and flour
  • Roll out the shortcrust pastry and line the circular mould with it
  • Put some baking paper on the pastry with some dried pulses on top and cook in the oven for 10 mins
  • Take the pastry our of the oven and remove the pulses and paper and put back into the oven for a further 10 mins
  • Once the pastry is done take out of the oven and let it cool
  • Lower the oven temperature to 180c
  • Cook the asparagus, either boiling or steaming it and then dry them with kitchen paper. You can either chop the asparagus up or keep as long stalks
  • Grab a pan and melt the butter and soften the onions for a few mins
  • Take the pan off the heat and add the mustard and cheese and stir until it melts
  • Let this cool and then add the cream, eggs, chicken and asparagus and give it a good mix
  • Pour this mix into the pastry and grind some salt & pepper on top
  • Put in the oven for 50 mins to 1 hour
  • Take out and let cool before eating!

What’s your favourite item from the Cafe?

Definitely the home made Rocky Road! Yummy with a cup of tea.

What do you do outside work?

I like to play tennis in the summer (although not terribly well…)!

Why not pop down & grab some asparagus whilst it’s freshly picked?

Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490