Heat oven to 350 degrees F.

Butter a 10-inch tart pan or 9-inch deep pie plate.

Melt the butter in a large skillet set to medium high heat. Saute the onions, stirring occasionally until tender, about 4 minutes. Add the kale to the pan and saute for about 5 minutes until wilted. Add the thawed corn, salt and pepper and stir 2 additional minutes. Remove from the heat and set aside.

In a large bowl, combine eggs, cream, the onion, kale and corn mixture and the cheese and stir well.

Pour mixture into prepared pan.

Bake 1 hour or until knife inserted in center comes out clean.

Cool 5 minutes before cutting into wedges.