The word 'quiche' is from the German 'Kichen', meaning cake. Nowadays, quiches come in all shapes and sizes and flavors. But now matter what, they all taste good. Quiches became popular in England sometime after the Second World War, and in the U.S. during the 1950's. Because of its primarily vegetarian ingredients, it was considered a somehow 'unmanly' dish, - "real men don't eat quiche." Today, one can find many varieties of quiches, from the original quiche Lorraine, to ones with Brussels sprouts or broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entre, for lunch, breakfast or an evening snack.

Quiche Lorraine is perhaps the most common variety of Mediterranean quiches.  The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiches Alsacienne. The bottom crust was originally made from bread though, but that has long since evolved into a short-crust or puff pastry crust. In addition to the egg and cream, it includes bacon and cheese (usually Swiss). 

Other ingredients such as chopped meat, vegetables and cheese are often added to the eggs before the quiche is baked.  But nowadays lighter variant of Lorain quiches is most popular, due to the easiness of cooking process and the great tasty results produced. Well to cook it you will need the following ingredients: whole wheat bread, butter, 2 cups sliced zucchini, tomato, oregano, wheat flour, low-fat cottage cheese, eggs, and nonfat plain yogurt.

Preheat oven to 375 degrees F (190 degrees C). Then cut three slices of bread   half diagonally, and arrange around edge of 9-inch pie plate, which is rather convenient for baking vegetarian quiche.  You should keep it for a minute or so, in order the bread to dry and absorb exceed oil.  Those preferring to use the classical quiche can try to make their own pastry instead the bred - mix in a bowl eggs, flavor, cream, yoghurt, and everything you want. Then fry for a couple of minutes on the pan.  At the same time, melt a tablespoon of butter until it will be softened, but not boiling.  In a medium skillet, sauté 2 cups sliced zucchini until tender, about 3-5 minutes.  Add onion rings and sauté over low flame until golden and then turn off flame under pot. Quiches are impossible without tomato, so we add one big tomato better chopped and strew it with one tablespoon dried oregano. The whole mass of the future quiches is to be cooked for 3 minutes over.

 and here  comes the most important moment in cooking any of quiches -  put the mass of zucchini, tomato, oregono and onion into the plate, cap it with the bread or pour with low -consistency pastry. Place pan on center shelf of oven and bake 30 minutes, until firm in center.

Your quiches are ready when puffed and golden, and knife inserted in center of custard comes out clean (about 10 to 15 minutes longer).  Let cool for 10 minutes before cutting and serving.