Ham quiche on a potato crust

Ingredients:

• 3 cups (about 280 g) frozen grated french fries, thawed
• 60 g unsalted butter
• Half a small zucchini, diced (about 1/2 cup)
• Half a small red bell pepper, diced (about 1/2 cup)
• 30 g (about 1 slice) ham, cut into pieces
• 1/3 cup grated sharp cheddar
• 0.5 cups heavy cream
• 1 tbsp finely chopped fresh chives
• A large pinch of cayenne pepper
• 3 large eggs

Preparation:

1. Preheat oven to 230°C.
   
   Drain the grated potatoes and place them in a large bowl. Melt 3 tablespoons of butter in a medium skillet and add to the potatoes along with salt and black pepper, mixing thoroughly. Pour the potato mixture into a 9-inch (22 cm) pie pan and press it into the bottom and up the sides, gently pressing into the corners. Bake until golden brown, 20-25 minutes. Remove the potato crust from the oven and reduce the oven temperature to 375°F (190°C).
2. Meanwhile, in the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the zucchini and bell pepper and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes.
3. Place vegetables on potato crust and top with ham and cheddar.
4. In a bowl, combine the cream, green onions, cayenne pepper, and eggs, adding 1/4 teaspoon of salt. Pour the mixture over the crust. Bake the quiche until golden brown and the filling is set, 20-25 minutes.
   
   Cool for at least 10 minutes and serve. Serve warm or at room temperature.