Corn Quiche

1 frozen Pet-Ritz (9-inch)

deep dish pie shell 1 Can whole kernel white corn -- (12 oz.) drained

4 Oz. Swiss cheese -- shredded

3 eggs -- beaten

1 C. half and half

1/2 Tsp. salt

1/8 Tsp. white pepper

1/8 Tsp. nutmeg

1 1/2 Tbsp. butter -- melted

1 1/2 Tbsp. brown sugar

1/4 Tsp. cinnamon

Thaw pie shell at room temperature for about 10 to 15 minutes. Prick bottom and sides of crust with fork. Bake on cookie sheet at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees. Place corn in pastry shell and sprinkle with cheese. Combine eggs, half and half, salt, pepper and nutmeg and pour over corn and cheese. Bake for 30 minutes. Drizzle melted butter over top of quiche and sprinkle combined brown sugar and cinnamon on top. Return to oven for 5 minutes or until center is firm. Quiche can be made ahead and frozen. If so, omit topping and the last 5 minutes of baking time. Defrost and bring quiche to room temperature; add topping and bake in a preheated 350 degrees oven for 15 minutes. Comment: May be made ahead and frozen.