The recipe, according to Buckingham Palace, involves “a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon.” The quiche is simple to make, can be easily adapted for those with allergies, and-much like the Royal Family’s ongoing revenge on Prince Harry-is a dish best served cold. Where his mother had curried chicken for her coronation, an exotic proposition in 1950s Britain, King Charles III now has a ceremonial quiche. One of the stranger aspects of the modern British monarchy is that its special occasions come with an official dish. On Tuesday, May 2, The Atlantic ’s editor in chief, Jeffrey Goldberg, will join the U.K.-based staff writers Sophie Gilbert and Helen Lewis to talk about the new era of the monarchy and its role both within the United Kingdom and on the international stage. It has been 70 years since the world last witnessed the crowning of a new British monarch.
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