Ham and Egg Savoury Cake

Preparation

1. In a bowl, combine the eggs, milk, Worcestershire sauce, Dijon mustard and Tabasco sauce. Season with salt and pepper. Set aside.
2. In a 5 litres (20 cups) capacity saucepan, soufflé dish or baking dish with high sides, place half of the vegetables.
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. Cover and refrigerate overnight.
5. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
6. Bake for about 1 hour 30 minutes, or until the soufflé is brown and the centre is still slightly soft. Serve hot.