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Instructions |
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1.
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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.
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2.
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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.
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3.
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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.
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4.
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In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired. Pour into crust.
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5.
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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.
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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.
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