For Easter, a quiche to feel good about serving

Quiche often graces the table of Easter brunches, but everything that’s good about quiche happens to be what’s not good for us.

It’s rich. It’s creamy. It’s filled with cheese. And then there is the crust. The buttery crust that holds it all together is not so great for the body.

So we decided to do a little remake.

The easy thing to reach for is the frittata. Like an oven-baked omelet, frittatas are easy and puffy and can be filled with lots of delicious ingredients.

The only problem is that traditional frittatas are made without a crust. We wanted a crust. We also wanted at least some of the creaminess that makes a quiche, well, a quiche.

For the crust, we opted for a layer of shredded potatoes. They crisp nicely, adding that starchiness that the crust provides, but little of the fat.

For the creamy texture, we went with fat-free half-and-half and eggs studded with lean ham, asparagus, shallots and a touch of gruyere cheese.

You can swap out whatever you like for your fillings, but be sure the ingredients are cooked before they go in.