Own quail eggs are wonderful in the warm season. The children search for the speckled little works of art in the barn and are delighted with each egg. It’s even better when the eggs can be showcased in summery recipes. Years ago, we came up with this quail egg quiche recipe, and our children love it – warm from the oven, but also cold the next day. And if you don’t have quail eggs on hand, the whole thing also works great with chicken eggs 🙂
Ingredients for a quail egg quiche:
- 24 quail eggs (alternatively 4 chicken eggs)
- 200 ml cooking cream
- 12 cherry tomatoes
- 1 package of quiche dough
- 150 g frozen spinach leaves
- 200 g peeled king prawns
- 1 medium-sized onion
- 3 cloves of garlic
- 2 tbsp cooking oil
- paprika powder
- salt, pepper
Preparation:
Let the spinach and prawns thaw. Line the quiche dish with the dough. Finely dice the onion and garlic. Heat the oil in a pan. Sauté the spinach together with the prawns and onions until the liquid has almost completely evaporated. Mix in the garlic.
Preheat the oven to 180 °C.
Now beat the eggs and mix them with the cream. Season the egg-cream mixture with pepper, paprika powder, and plenty of salt.
Spread the prawn-spinach mixture evenly over the dough in the form. Then add the beaten egg-cream mixture. Finally, halve the cherry tomatoes and distribute them cut side up.
The quail egg quiche needs about 30 minutes in the oven. If you try the recipe for the first time, you should keep an eye on the oven. The quiche should take on a nice golden brown color but not become dark.
Enjoy your meal!