1 (16 oz.) pkg. frozen whole kernel corn
2 beaten eggs
1 1/2 c. shredded process Swiss cheese (6 oz.)
2 (5 oz.) cans (1 1/3 c.) evaporated milk
1/2-1/4 tsp. salt
Dash pepper
3/4 c. whole wheat or regular bread crumbs
2 tbsp. butter, melted
Red sweet pepper rings (opt.)
Celery leaves (opt.)

In medium mixing bowl, combine eggs, 1 cup of the cheese, evaporated milk, onion, salt and pepper, stir in cooked drained corn.

Turn mixture into an 8 ounce round baking dish (or Pyrex bowl) or 9" quiche dish. Place dish on a baking sheet. Bake in a 350 degree oven for 20 minutes. Toss bread crumbs with remaining cheese and butter. Sprinkle the mixture in a ring over the corn mixture. Bake 5 to 10 minutes more or until golden and bubbly. Let stand 5 minutes. Top with sweet pepper and celery leaves (optional). Makes 8 servings.