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Herbed Biscuit Crust
2 cup Flour
1 Tablespoon Baking powder
1 teaspoon Salt
1 1/2 teaspoon Dried thyme
1 teaspoon Dried crushed rosemary
1 Tablespoon Garlic powder
1 teaspoon Lemon pepper
6 - 7 Tablespoons Shortening
2/3-3/4 cup Milk
FILLING
7 Eggs
1 Onion, chopped
2 cup Lightly steamed Broccoli Flowerets
1 cup Grated Cheddar Cheese
1 teaspoon Garlic powder
1/2 teaspoon Dried Tarragon
1/2 teaspoon Dried Thyme
1/2 teaspoon Lemon Pepper
1/2 teaspoon Salt (optional)
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To make biscuit crust: Into bowl, sift flour, baking powder, and salt. Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor-fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in 1/2 cup milk. With fork, mix lightly and quickly. Add enough more milk to form dough, just moist enough to leave sides of bowl and cling to fork as ball. Knead a few times, working gently, until a dough is formed. Press the biscuit dough into an 8& 8243; x 8& 8243; inch pan, lining bottom and sides. Depending upon how thick you want the crust, there may be a little left over, it can be used for biscuits baked on the side or as a crust for a smaller individual dish. Lightly cook the chopped onions, either steam, saute, or cook in the microwave for a few minutes. Spread the onion over the dough in the pan. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired. Pour into crust. Add the broccoli flowerets to the egg mixture in the crust. Sprinkle the cup of grated cheddar cheese over the top. Bake in a 400 degree oven for 35-40 minutes.
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