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To make biscuit crust:
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Into bowl, sift flour, baking powder, and salt.
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Add the garlic powder, lemon pepper, thyme, and rosemary.
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With pastry blender or 2 knives, used scissor-fashion, cut in shortening until mixture is like coarse corn meal.
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Make well in center; pour in 1/2 cup milk.
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With fork, mix lightly and quickly.
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Add enough more milk to form dough, just moist enough to leave sides of bowl and cling to fork as ball.
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Knead a few times, working gently, until a dough is formed.
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Press the biscuit dough into an 8 inch x 8 inch pan, lining bottom and sides.
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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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Lightly cook the chopped onions -- either steam, saute, or cook in the microwave for a few minutes.
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Spread the onion over the dough in the pan.
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In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired.
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Pour into crust.
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Add the broccoli flowerets to the egg mixture in the crust.
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Sprinkle the cup of grated cheddar cheese over the top.
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Bake in a 400F (200C) oven for 35 to 40 minutes.
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Note: You can vary the ingredients by using different vegetables, cheeses, or meats in the filling.
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You can also substitute your favourite herbs in the crust.
