Categories: Eggs, Herb/spice 
      Yield: 4 servings 
  
           Herbed biscuit crust: 
      2 c  Flour 
      1 tb Baking powder 
      1 ts Salt 
  1 1/2 ts Dried thyme 
      1 ts Dried crushed rosemary 
      1 tb Garlic powder 
      1 ts Lemon pepper 
      6    To 7 tablespoons shortening 
    2/3    -3/4 cup milk 
           FILLING: 
      7    Eggs 
      1    Onion, chopped 
      2 c  Lightly steamed broccoli 
           Flowerets 
      1 c  Grated cheddar cheese 
      1 ts Garlic powder 
    1/2 ts Dried tarragon 
    1/2 ts Dried thyme 
    1/2 ts Lemon pepper 
    1/2 ts Salt (optional) 
  
  1. 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. 
   
  2. Press the biscuit dough into an 8" x 8" 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. 
   
  3. 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. 
   
  4. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, 
  and salt if desired.  Pour into crust. 
   
  5. 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. 
   
  Note: You can vary the ingredients by using different vegetables, cheeses, 
  or meats in the filling.  You can also substitute your favourite herbs in 
  the crust.