ingredients

2 cups Flour
1 tbsp Baking Powder
1 tsp Salt
1 1/2 tsp Dried Thyme
1 tsp Dried Crushed Rosemary
1 tbsp Garlic Powder
1 tsp Lemon Pepper 6 To 7 tbsps 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 tsp Garlic Powder
1/2 tsp Dried Tarragon
1/2 tsp Dried Thyme
1/2 tsp Lemon Pepper
1/2 tsp Salt (optional)

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" 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.  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* 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 favorite herbs in the crust.