Recipe - Herbed Biscuit Egg Bake

Herbed biscuit crust:
2 cup Flour
1 tablespoon Baking powder
1 teaspoon Salt
1 One half teaspoon Dried thyme
1 teaspoon Dried crushed rosemary
1 tablespoon Garlic powder
1 teaspoon Lemon pepper
6 To 7 tablespoons shortening
2/3 Three fourths cup milk
FILLING:
7 Eggs
1 Onion, chopped
2 cup Lightly steamed broccoli
Flowerets
1 cup Grated cheddar cheese
1 teaspoon Garlic powder
One half teaspoon Dried tarragon
One half teaspoon Dried thyme
One half teaspoon Lemon pepper
One half teaspoon 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 scissorfashion, cut in shortening until mixture
is like coarse corn meal. Make well in center; pour in One half 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
3540 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini