Grease a 9-inch pie plate or an 8-inch quiche dish; set aside. In a medium saucepan cook fresh corn, covered, 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 eggs, milk, onion, salt, and pepper. Stir in the 3/4 cup cheese. Transfer mixture to prepared pie plate or dish.
In a small bowl combine soft bread crumbs and melted butter or margarine. Stir in the 1/4 cup cheese. Sprinkle over corn mixture. Bake, uncovered, in a 350 degree F oven for 25 to 35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 to 10 minutes before serving. Makes 6 servings.