Spinach, broad beans, tarragon – is that worthy of a king? Since the proclamation of the official coronation court of King Charles III. A few weeks ago criticism rained down. The palace wanted to do everything right with its “Coronation Quiche”: The dish shouldn’t be too expensive or complicated, but it should also be vegetarian-friendly and easy to serve on a spring day in May. But the menu plan didn’t really work out.

Strictly speaking, the “Coronation Quiche” is not a quiche at all, according to the “Times” according to the harsh verdict from France. “I would call it a savory tart,” Laurent Miltgen-Delinchamp of the Guild of Quiche Lorraine told the newspaper. For the French purists, only the original Quiche Lorraine with eggs, cream, dough and lard can be called a quiche. However, the term is often used incorrectly in France itself, notes the grand master of the guild, √Čvelyne Muller-Dervaux. “If the Anglo-Saxons do that, I’m less shocked.”

The quiche/tart is also dividing opinions in Great Britain itself: the arch-conservative Brexiteer Jacob Rees-Mogg announced that he would never dream of trying the dish. “I don’t like quiche, it’s disgusting,” said the MP, according to the Telegraph, during a visit by King Charles to Parliament. “Also there’s broad beans in it, that’s hideous,” he added.

The dish is to be the focus of the “Coronation Big Lunch” next Sunday, for which British people will gather at street festivals everywhere. The hope of the royal family is that the recipe will establish itself in British cuisine. The “Coronation Chicken”, invented for the coronation of Queen Elizabeth II in 1953, made it – it is now considered a British classic.