Mix the egg and butter and mix with the flour, a pinch of salt, nutmeg and paprika and the spices to form a dough. Wrap in foil and place in the refrigerator for about 30 minutes.
In the meantime, wash the leeks and cut them into slices (the white part about 0.5 cm thick, the green part about 1 cm thick). Fry briefly in a pan with a little oil. Cut the pumpkin (or sweet potato) into small cubes and add to the leek for 2 - 3 minutes.
Remove from heat, add 200 ml milk and 4 eggs, season well with pepper, salt, curry and fresh or dried thyme and mix everything well.
Roll out the cooled dough and line the base of a 28 cm springform pan or quiche pan with it and form an edge. Pour the filling, mix carefully again and put the mold in the cold oven. Set the oven to 170 degrees and bake the quiche for 40 - 50 minutes, cover with aluminum foil at the end if necessary so that it does not get too dark.
Immediately after baking, place a few sprigs of thyme on the still hot quiche so that they bond with the surface.
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