Quiche with Quail Eggs

Quail eggs are more delicate than chicken eggs and they add a nice richness to a classic quiche.

Ingredients:

• 1 pre-made pie crust or homemade if you prefer
• 12-15 quail eggs (equivalent to about 6-8 chicken eggs)
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheese (Cheddar is our favorite but Gruyère or Swiss work great too)
• 1 cup cooked filling – choose one or more to mix but keep to 1 cup total: sautéed spinach, mushrooms, bacon, ham, or caramelized onions)
• Salt and pepper to taste
• Fresh herbs are optional but we add thyme, parsley, and chives

Instructions:

1. Preheat your oven to 350°F
2. Roll out the pie crust into a 9-inch pie pan. Prick the bottom a few times with a fork and bake the crust for about 8-10 minutes to prevent sogginess.
3. Crack the quail eggs into a bowl, you can lightly beat them or leave some whole for texture.
4. In a separate bowl, whisk together the heavy cream, salt, pepper, and herbs.
5. Scatter your cooked filling evenly over the pre-baked crust.
6. Pour the cream mixture over the filling.
7. Carefully pour or spoon the quail eggs evenly over the quiche or beat them lightly and mix into the cream before pouring.
8. Sprinkle the shredded cheese on top.
9. Bake the quiche for 25-30 minutes, until the custard is set and the top is golden brown.

Let cool a few minutes before slicing. Sooo good!