1 (8 oz.) can crescent rolls
2 eggs, slightly beaten
12 oz. cubed ham
1/2 c. shredded Swiss cheese
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 (8 oz.) can whole kernel corn
1/2 c. evaporated milk
1/4 tbsp. each onion and garlic powder
1/4 tbsp. each thyme and basil
1/4 tbsp. oregano

Unroll and separate dough into 8 triangles. Place in a 9-inch pie pan, pressing together to form a crust. Combine remaining ingredients (except Parmesan cheese) into a bowl and blend.

Pour mixture into crust. Sprinkle with Parmesan cheese. Cover crust edge with foil and bake 25 minutes at 350 degrees. Remove foil and continue to bake 15-20 minutes longer.