Knead a shortcrust pastry from the first four ingredients, refrigerate, then grease a 28 cm diameter springform pan and line with the pastry, raising a rim. Clean the leek, cut in half lengthwise and cut into strips. Roughly grate the pumpkin. Fry the leeks, pumpkin and sprouts in hot oil for 6-8 minutes, season with salt, pepper and curry.
Allow to cool.
Mix the ingredients for the glaze together, mix with the vegetables, season to taste and spread everything on the pastry base. Bake the quiche in a preheated oven at 220° for about 30 minutes.
Serve with leaf salad.