Trim the leeks, halve lengthwise and thinly slice them. Set aside. Remove the outer leaves and cores from brussels sprouts. Save two sprouts for later and halve the rest. Thinly slice them and add to the leeks.
Over medium-high heat warm the oil in skillet. Add half of the leeks and sprouts. Sprinkle with 1/2 teaspoon salt and stir until the vegetables are slightly wilted.
Add the other half of vegetables, another 1/2 teaspoon salt, thyme and butter. Cook, stirring occasionally, until the vegetables are tender. Remove from heat and let cool.
In a small bowl combine the eggs, milk, cream, salt, pepper and nutmeg. Stir until well incorporated.
Evenly spread the vegetable filling over the crust. Slowly pour over the egg mixture (in a circular motion, begin at the edge). Top with grated cheese and sprinkle with pumpkin seeds.
Take the leaves from two brussels sprouts you saved and dip them into olive oil. Place on top of the tart.
Bake at 180°C (350°F) for 25-30 minutes, until the filling is set, the cheese melted and brussels sprout leaves shrunken.
Remove from the oven, let cool for about 10 minutes, then remove quiche from the pan.
Serve as is or with a dollop of sour cream.
Store leftover quiche covered in the fridge and eat in two days.