4 c. fresh corn kernels or 2 (10 oz.) pkg. frozen corn
2 beaten eggs
2 (5 oz.) cans evaporated milk (1 1/3 c.)
2 tbsp. finely chopped onion
1/4 tsp. salt
dash of pepper
3/4 c. shredded processed Swiss cheese or Gruyere
3/4 c. soft bread crumbs (1 slice)
1 tbsp. butter, melted
1/4 c. shredded processed Swiss cheese or Gruyere (1 oz.)

Preheat oven to 350°F. Grease a 9-inch pie plate or an 8-inch quiche dish. Set aside. In a covered medium saucepan, cook fresh corn in a small amount of boiling, lightly salted water for 4 minutes. (Or cook frozen corn according to package directions.) Drain well.

In a medium mixing bowl, combine drained corn, beaten egg, milk, onion, salt and pepper. Stir in the 3/4 cup cheese. Transfer mixture to prepared pie plate or quiche dish.

In a small bowl, combine soft bread crumbs and melted butter. Stir in the 1/4 cup cheese. Sprinkle over corn mixture.

Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before serving.

Makes 6 servings.