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a piece of potato olive crustless quiche being served

Mediterranean Potato & Olive Crustless Quiche (Whole30)

Mediterranean Potato & Olive Crustless Quiche with Brined Olives, Roasted Peppers, Yukon Gold Potatoes and Za’atar is dairy-free, but oh so creamy and satisfying! You’ll love the spices and herbs and the beautiful outcome. Serve for brunch or dinner, to family or friends. Lovely for casual holiday food or for everyday. Paleo & Gluten-free.
Course Breakfast, Brunch, DInner
Cuisine American, Mediterranean
Keyword crustless, paleo, quiche, whole30
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 217kcal
Author Megan
Cost $8


  • pot
  • casserole dish
  • oven


  • 1 pound potatoes Yukon Gold preferred, or use winter squash for GAPS Diet variation or if sensitive to nightshades
  • 6 eggs
  • 1/4 pound olives (about 3/4 cup), in herbs and olive oil
  • 1/2 cup roasted red peppers chopped
  • 1/2 cup coconut cream spooned from the top half of the can of full-fat coconut milk
  • 3-4 Tablespoons hulled sesame seeds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano plus a bit more for garnish
  • 1/2 teaspoon sumac (see source below in Recipe Notes)
  • 1/4 teaspoon cumin
  • black pepper freshly ground, about 10 grinds, to taste


  • 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.
    the edge with sesame seeds of whole30 crustless quiche
  • 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.)
    overhead view of slicing whole30 crustless quiche
  • Serve!
    serving a slice of crustless quiche


Find sumac HERE.



Calories: 217kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 164mg | Sodium: 716mg | Potassium: 469mg | Fiber: 3g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 2mg