I still have quail eggs to use up from last year. They keep for a long time because of the thick membrane under the shell. Meanwhile, sitting in the fridge was a large quantity of a goat cheese that had not quite worked properly. I therefore invented a recipe to make flans using both the quail eggs and the goat cheese, plus some beaten duck egg from the freezer.
The end result turned out better than I expected. This was fortunate as I made enough flans to provide us with meals for 4 days!
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