Layer in an oiled baking dish:

4-6 slices bread

Mix separately and pour over bread:

3 eggs, beaten
2 tablespoons melted butter
1 cup milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. thyme
1/2 tsp. dry mustard
pepper, to taste
1 pkg. (8 oz.) cheddar or other shredded cheese

Let stand 30 minutes. After 30 minutes, sprinkle shredded cheese over the top.

Bake at 350°F. for 1 hour in pan of hot water. (Use deep dish for appearance of a souffle or shallow dish for a quiche.)

Variations:

Crusty Cheddar Bake: Use Cheddar cheese instead of Swiss in above recipe and 1/2 teaspoon ground marjoram instead of thyme.

Monterey Corn Casserole: In above recipe, use Monterey Jack cheese instead of Swiss; substitute 1 pound canned creamed corn for milk. Replace thyme with 4-5 drops Tabasco.

Vegetable Cheese Souffle: Saute 1/2 cup chopped celery, 1/4 cup chopped onion, and 1/2 pound mushrooms in butter and add to above recipe mixture.