8 tablespoons melted butter, divided
1 ½ pounds sweet onion, such as Vidalia, cut in half then into half-moon slices
1 ¾ cup crushed saltine crackers
4 whole eggs beaten
1 cup half & half
½ teaspoon kosher salt
½ teaspoon white pepper
Few grinds fresh nutmeg
½ teaspoon dry mustard
Few shakes Worcestershire sauce
Few shakes Tabasco sauce
1 ½ cups cooked turkey cut into pieces
4-ounces extra sharp cheddar cheese, shredded on large holes of a box grater (we like Cracker Barrel’s Extra Sharp NY Cheddar)
Preheat oven to 350 drees F.
Place 4 tablespoons of the melted butter in a large skillet over medium heat with the onions and cook for about ten minutes until soft and caramelized. Set aside.
In a medium bowl mix the rest of the melted butter with the crushed saltine crackers.
Spray a 10” pie plate and press the buttered cracker crumbs into the bottom and up the sides. Refrigerate until needed later in this recipe.
In a medium bowl beat the eggs with the half & half, salt, pepper, nutmeg, mustard, Worcestershire sauce and Tabasco sauce. Set aside.
Remove the prepared pie plate from refrigeration and add a layer of cooked onions, then cooked turkey, then pour in the egg mixture, and finally top with the shredded cheese.
Bake uncovered for 35 minutes or until set, then brown under the broiler for a minute or so and serve.
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