Place potatoes in small-medium size pot. Cover with water, and add a few pinches of sea salt. Bring to boil. Reduce heat and simmer until they're fork-tender through to the center, about 15 minutes for small potatoes. Remove from heat, drain the water and set aside to cool slightly. When cool enough to handle, cut potatoes into eighths, so they'll blend evenly in step 4.
Grease medium size casserole dish (any shape). Preheat oven to 375 degrees Fahrenheit.
Place the following ingredients in blender: eggs, coconut cream, sea salt and pepper. Puree on medium speed until mixed, about 15 seconds.
Add potatoes, oregano, sumac and cumin. Pulse about 5 times: do not puree the potatoes; you want small chunks evenly distributed in the egg custard.
Pour egg-potato mixture into greased casserole dish. Evenly distribute olives and roasted peppers over the surface. Garnish with extra bit of dried oregano.
Sprinkle sesame seeds around the edge of the "quiche": go around once sprinkling them on; then go around a second time repeating the motion so the layer is thick and won't sink; the custard is pretty thick, but you want a nice bit to form a noticeable crust or edge to the pie.
Bake in preheated oven 30 minutes. (Cooking times may vary a bit depending on size of casserole dish. The custard is cooked through when it's golden brown all over and slightly puffed in the center.) Serve!