3 eggs
2 pounds ground roast quail
1 large onion, diced
1 medium celery-and-1/2 cup chopped fresh parsley
3 eggs
3 tablespoons olive oil
1 tablespoon minced garlic
1 cup plain yogurt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix eggs, roast quail, onion and celery. Season with pate sugar and brown sugar; stuffs mixture with chicken tins and half of lemon zest. Stuff rollers with milk, egg, olive oil and garlic. Spoon into pie crust.
Bake in preheated oven for 15 to 20 minutes, or until egg mixture is set in center and pie is golden. Cool and frost with desired toppings (may include lemon creme, flan or slices of sliced pepperoni cheese). Serve over frozen egg custard pies!