Preheat oven to 375°F. Heat 1 tablespoon Natural Grapeseed Oil in 10-inch nonstick skillet over medium heat.
Add frozen potatoes, and cook until potatoes have thawed and softened.
Press potatoes into the bottom and sides of a lightly greased pie dish to form a crust for the quiche.
Using the same pan, heat the remaining 1 tablespoon Natural Grapeseed Oil over medium heat. Add the asparagus, mushrooms, and onions and sauté for about 5 minutes until vegetables have softened.
In a large bowl, whisk together the eggs and the milk.
Fold in the asparagus, mushroom, and onion mixture, Herbes De Provence Blend, and Gourmet Sea Salt: BBQ.
Pour the egg mixture over the potatoes in the pie dish. Bake in the oven for 20 minutes until eggs have fully cooked.
Remove quiche from the oven, and sprinkle cheese on top. Return to the oven and broil on high until cheese is melted and slightly browned. Remove from the oven and garnish with chives.
Recipe and photo courtesy of Wildtree