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.
From
Yields
4 Servings