1 (16 oz.) pkg. frozen corn
2 beaten eggs
1 1/2 c. shredded process Swiss cheese (6 oz.)
2 (5 oz.) cans evaporated milk
1/4 c. finely chopped onion
1/4 to 1/2 tsp. salt
Dash pepper
3/4 c. soft bread crumbs
2 tbsp. butter, melted
Red sweet pepper rings (optional)

Cook corn according to package directions; drain.

In a 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 inch round baking dish or a 9 inch quiche dish. Place dish on a baking sheet. Bake in a 350 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.