If you’re ever in an Irish pub, never utter the words “real men don’t eat quiche” unless you’re ready to be in the middle of a good old-fashioned pub brawl.

Many Irish pubs are famous for their whole crowd join-in hullabaloos – and many an Irishman carries a broken nose, a black eye and a couple of missing teeth to prove it.

An asparagus and leek quiche is as traditional for Irish St. Patrick’s Day dinners as pumpkin pie is for our Thanksgiving dinners.

The difference is it’s not a challenge to your manhood to enjoy pumpkin pie.

Many Irish families enjoy their quiche pies as one of the main parts of their meal rather than as a dessert. I remember one occasion when a quiche with the ingredients in this week’s pie, plus sausage links baked in, were the whole meal.

You’re welcome to bake your own pie crust if you wish, but a store-bought crust will work very well.

St. Patrick’s Day Asparagus & Leek Quiche

Baked pie shell

1 leek; only the white and light green parts

1/2 pound of asparagus, cut the tough ends off and discard

1 tablespoon butter

1/2 teaspoon minced garlic

4 large eggs

3/4 cup heavy cream

1/8 teaspoon ground nutmeg

Salt and pepper

1 cup grated cheddar cheese

Cut the leek in half lengthwise, make thin slices crosswise and wash the slices in clear water to get rid of any sand. Cut the asparagus into half-inch slices.

Heat the butter in a skillet over medium heat. Put the leek slices in there and season with salt and pepper; you’ll only need to sauté this a couple of minutes. Add the asparagus and minced garlic and continue sautéing about 5 minutes.

Use a bowl in which to beat together the eggs, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon nutmeg.

Put the cooked vegetables over the bottom of the baked pie shell. Spread the shredded cheddar over the vegetables and then pour on the cream mixture, getting it evenly spread across the pie.

Bake in a preheated oven at 375 degrees about 30 minutes, until the center is set. Remove from oven and let stand 15-20 minutes before slicing and serving.

You’ll enjoy this any time of the year, too, as it’s a darn good treat.

Readers with questions or comments for Dave Kessler may write to him in care of this publication.