Ham and Egg Savoury Cake

Instructions

1. 1

   In a bowl, combine the eggs, milk, Worcestershire sauce, Dijon mustard and Tabasco sauce. Season with salt and pepper. Set aside.

2. 2

   In a 5 litres (20 cups) capacity saucepan, soufflé dish or baking dish with high sides, place half of the vegetables.

3. 3

   Cover with a layer of bread slices. Add the ham, half the cheese and the remaining vegetables. Cover with a second layer of bread slices. Add the egg mixture. Sprinkle with the remaining cheese.

4. 4

   Cover and refrigerate overnight.

5. 5

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

6. 6

   Bake for about 1 hour 30 minutes, or until the soufflé is brown and the centre is still slightly soft. Serve hot.