The King’s Coronation Quiche recipe chosen in celebration of the Big Lunches planned for his crowning moment contains an ingredient deadly for hundreds of millions of people.
The Royals announced yesterday the open-baked savoury tart, which contains spinach and tarragon, is the treat of choice ahead of Saturday, May 6.
However, its recipe also calls for a generous amount of broad beans - which could cause an allergic reaction for about 400 million people worldwide.
Also known as legumes, broad beans are in the same family as kidney beans, peanuts, and soya beans.
It can cause what seems to be a severe allergic reaction in some people but it is actually a condition known as Favism, which happens to those who have a Glucose-6-Phosphate Dehydrogenase (G6PD) deficiency.
The deficiency can cause red blood cells to be destroyed faster than the body can replace them, causing yellowing of the skin, fatigue, and a rapid heart rate.
In 2019 an Italian mayor banned the cultivation of broad beans near the home of a child who had the rare allergy.
The Coronation Quiche recipe is by royal head chef Mark Flanagan and was chosen by Charles and Camilla in collaboration with him.
Former Buckingham Palace chef Darren McGrady said the King’s choice came as no surprise because Charles loves anything with eggs and cheese.
Buckingham Palace said the quiche was chosen because it worked as a sharing dish, can be served hot or cold, suits a wide variety of dietary requirements and can be easily adapted to suit different tastes.
The Palace also said it tasted delicious and had the benefit of not being too complicated and not requiring costly or hard-to-source ingredients.
Mr McGrady, who worked for the late Queen for 15 years, said he had made quiche for Charles many times.
He tweeted: “It’s no surprise that the King Charles III has shared Coronation quiche to celebrate his Coronation.
“His mother, The Queen loved chocolate, but The King loves anything with eggs and cheese.
“Made this for him many times... especially with salmon he’d caught in the river Dee.”
For the late Queen Elizabeth II’s coronation in 1953, Coronation Chicken - cold chicken in a curry cream sauce with a well-seasoned dressed salad of rice, green peas and mixed herbs - was invented to feed the foreign guests who were entertained at Buckingham Palace after the ceremony.
