For the short pastry, first knead the flour, butter, 1 egg and salt with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes.
Meanwhile, remove seeds from the pumpkin, peel and dice. Clean, wash and cut spring onions into rings. Thyme wash, shake dry, put 2-3 stems aside and pluck the remaining leaves from the stems.
Heat oil in a pan, fry pumpkin in it while turning. Add spring onions, ham and thyme and fry briefly. Season well with salt and pepper. Meanwhile, wash and quarter the pears and cut out the core.
Cut the pears into slices. For the egg cream mix 3 eggs and cream. Season well with salt, pepper and nutmeg. Grease a tart dish (26 cm Ø) with lift-off base. Roll out the dough on a floured work surface to a circle (approx. 28 cm Ø).
Carefully place in the greased mould and press down. Prick the bottom several times with a fork, sprinkle with breadcrumbs. Spread pear slices evenly on top and add the pumpkin vegetables. Pour egg cream over it, garnish with thyme stalks.
Bake on the lower shelf in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. After half of the baking time cover the quiche with aluminium foil. Remove from the oven, a