Knead a shortcrust pastry from the first four ingredients, put in a cool place, then grease a springform pan with a diameter of 28 cm and line it with the dough, pull up one edge.
Clean the leek, cut in half lengthways and cut into strips. Roughly grate the pumpkin. Fry the leek, pumpkin and sprouts in hot oil for 6-8 minutes, season with salt, pepper and curry to taste. Let cool down.
Mix together the ingredients for the glaze, mix with the vegetables, season to taste and distribute everything on the dough base. Bake the quiche in a preheated oven at 220 ° for around 30 minutes.