Place the oil in a skillet set over medium heat. Add the leek and shallot and cook until tender, about 5 minutes. Mix in the garlic and cook 1 minute more, and then cool to room temperature.
Preheat the oven to 350 Degrees F. Place the eggs in a bowl and beat until the whites and yolks are well blended. Mix in the milk, cream, nutmeg, paprika, thyme, salt and pepper. Spoon half the leek mixture into the piecrust. Sprinkle with half the green onion and cheese. Pour in the egg mixture. Top with remaining leek mixture, green onion and cheese. B
ake the quiche 45 to 50 minutes, or until the eggs are set. Rest the quiche for 10 minutes before slicing and serving.