Mediterranean Potato & Egg Crustless Quiche
This hearty, flavor-packed crustless quiche brings together Mediterranean staples like olives, roasted red peppers, sesame, and sumac with creamy eggs and tender potatoes. It’s rich yet wholesome, making it a perfect dish for brunch, lunch, or a light dinner. The sesame seeds add a subtle nuttiness, while the spices give it a distinctly Mediterranean flair.
Time: About 55 minutes (15 minutes prep, 40 minutes baking)
Ingredients
1 pound potatoes (Yukon Gold preferred), peeled and sliced thin
6 large eggs
¼ pound olives (about ¾ cup), marinated in herbs and olive oil, pitted and halved
½ cup roasted red peppers, chopped
½ cup coconut cream (or heavy cream if preferred)
3–4 tablespoons hulled sesame seeds
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon sumac
¼ teaspoon cumin
Freshly ground black pepper, to taste
Instructions
Preheat oven:
Heat oven to 375°F (190°C). Grease or line a 9-inch pie dish or ovenproof skillet.
Prepare potatoes:
Boil sliced potatoes in salted water for 5–6 minutes until just tender (not mushy). Drain well and let cool slightly.
Layer the base:
Arrange the potato slices in the bottom of the prepared dish, slightly overlapping like a crust. Sprinkle half the sesame seeds over the potatoes.
Mix filling:
In a large bowl, whisk together eggs, coconut cream, salt, oregano, sumac, cumin, and black pepper until smooth.
Assemble quiche:
Scatter the olives and roasted red peppers over the potato base. Pour the egg mixture evenly on top. Sprinkle with remaining sesame seeds.
Bake:
Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
Cool & serve:
Let the quiche rest for 5 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Tips & Variations
Cheese lovers: Add crumbled feta, goat cheese, or Parmesan for extra richness.
Greens boost: Mix in spinach, kale, or arugula for more color and nutrients.
Spice it up: A pinch of smoked paprika, red chili flakes, or harissa paste gives it a bolder kick.
Alternative cream: Use Greek yogurt or heavy cream instead of coconut cream if you prefer a more traditional texture.
Nutty twist: Swap sesame seeds for pine nuts or toasted almonds for crunch.
Make ahead: Bake, cool, and refrigerate. Reheat slices in the oven for a quick meal.
Vegan option: Replace eggs with a chickpea flour “egg” batter or silken tofu blend, and use plant-based cream.
Serving idea: Pair with a fresh cucumber-tomato salad, tzatziki, or warm pita bread for a complete Mediterranean spread.
Q&A
Q: Do I need to pre-cook the potatoes?
Yes, boiling them briefly ensures they’re tender and not raw after baking.
Q: Can I make this quiche dairy-free?
It already is if you use coconut cream. Just skip cheese add-ins or use a plant-based alternative.
Q: How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven for best texture.
Q: Can I freeze it?
Yes, bake and cool the quiche first, then freeze in slices. Reheat directly from frozen in the oven.
Q: What can I serve this with?
It pairs well with a light side salad, roasted vegetables, or warm pita bread.
Nutrition
(per serving, 1 of 6 slices)
(Approximate values, will vary with ingredients used)
Calories: 210
Protein: 8 g
Fat: 13 g
Carbohydrates: 15 g
Fiber: 2 g
Sugar: 2 g
Conclusion
The Mediterranean Potato & Egg Crustless Quiche is a hearty, savory dish that’s both comforting and wholesome. The potatoes form a soft base, while olives, red peppers, and sesame seeds add bright Mediterranean flavors. It’s versatile enough for breakfast, lunch, or dinner and can easily be customized with cheese, greens, or extra spices. Nutritious, filling, and easy to prepare, this quiche is a great way to bring Mediterranean flair to your table.