Whe

Wähe (which derives from the dialect in the regions of Basel, Zurich, Baden and Alsace) is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing (typically made of shortcrust pastry, but sometimes yeast dough or puff pastry) and a topping of a custard enveloping either fruit, vegetables or cheese. The preparation is thus very similar to that of the French quiche or tarte. For each region there is an individual recipe and dialect name for the Wähe. Summarize the following text using ONLY facts from it. Do NOT invent references, emails, or links. If the text doesn't mention something, leave it out. The word wäye dates back to 1556 when it was described as a bun or cake in a lexicon from the Zurich area. Wäje is an old Swabian-Alemannic word that might come from one of the mittelhochdeutschen words waehe, meaning something artistic; wîhen,meaning something blessed or holy; or waejen, which means the blowing of the wind.