Knead flour, 1 egg, butter in pieces, 1 teaspoon of salt and approx. 1 1/2 tablespoons of cold water with the dough hooks of the hand mixer. Finally work with your hands to a smooth dough and wrap it in foil. Put the dough in a cold place for about 30 minutes. Roll out the dough on a floured work surface and lay it out on a greased springform pan (26 cm Ø), press down the edges to a height of approx. 4 cm. Prick the dough base several times with a fork.
Put the mould in a cold place. Clean, wash and cut leek into rings. Peel pumpkin, remove seeds and cut the flesh into cubes (approx. 1 x 1 cm). Wash thyme, dab dry and chop the leaves roughly. Cut the sausage into cubes. Heat 1 tablespoon of oil in a frying pan and fry the meat cubes all around for 3-4 minutes and remove from the pan. Put the pumpkin and leek in the pan, fry briefly and season with salt and pepper. Fill the vegetables and meat into the pan. Mix 5 eggs, milk and thyme and season with salt and pepper. Pour the egg milk into the pan.
Heat 1 tablespoon of oil in a frying pan and fry the meat cubes all around for 3-4 minutes and remove from the pan. Put the pumpkin and leek in the pan, fry briefly and season with salt and pepper. Fill the vegetables and meat into the pan. Mix 5 eggs, milk and thyme and season with salt and pepper. Pour the egg milk into the pan. Grate cheese and sprinkle over the casserole. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30- 40 minutes
30 minutes waiting time