Herbed Biscuit Egg Bake

Directions

1. 1. To make biscuit crust: Into bowl, sift flour, baking pwdr, and salt.
2. Add in the garlic pwdr, lemon pepper, thyme, and rosemary. With pastry blender or possibly 2 knives, used scissor-fashion, cut in shortening till mix is like coarse corn meal. Make well in center; pour in 1/2 c. lowfat milk. With fork, mix lightly and quickly. Add in sufficient more lowfat milk to create dough, just moist sufficient to leave sides of bowl and cling to fork as ball. Knead a few times, working gently, till a dough is formed.
3. 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 possibly as a crust for a smaller individual dish.
4. 3. Lightly cook the minced onions - either steam, saute/fry, or possibly cook in the microwave for a few min. Spread the onion over the dough in the pan.
5. 4. In a bowl, mix the Large eggs, tarragon, thyme, garlic pwdr, lemon pepper, and salt if you like. Pour into crust.
6. 5. Add in the broccoli flowerets to the egg mix in the crust. Sprinkle the c. of grated cheddar cheese over the top. Bake in a 400 degree oven for 35-40 min.
7. Note: You can vary the ingredients by using different vegetables, cheeses, or possibly meats in the filling. You can also substitute your favourite herbs in the crust.