Quail is simple to cook with... you can treat the flavours about the same as you would chicken, nothing strong that will overpower it. but because they are so small, do NOT over cook it. it will dry out and be almost flavourless...
a very good dish that we used to make at La Residence was a quail terrine. It required some time, but I always loved it... get as much of the meat off the bones, and make a stock with the bones.
then cooked the meat with a bit of onions, the stock gets reduced a little bit, and a bit off gelatin gets added to just make it set at fridge temperature. in a bread pan lined with baking paper start layering, meat, some cooked vegetables(carrots, asparagus etc) some bread crumbs, more meat, more veg, more breadcrumbs, and finished off with more meat(which becomes the "foot" pour the stock with the dissolved gelatin in over and quickly put it in the oven for a few minutes... this helps the stock penetrate everywhere and lets it set. let it cool overnight next day you can slice it and eat it with crackers/toast/bread/whatever you feel like...
or a stuffed quail... you need a deboned whole quail for this though. stuff the quail with some cranberries, breadcrumbs and if possible the mashed giblets from the quail. then roll it in plastic wrap, making sure it is sealed watertight. cook it in water (sous vide style) until the quail is cooked all the way through. Unwrap and sear of in a smoking hot pan for some colour. Serve with a starch, vegetable and sauce of your choice. Recommendation would be celeriac puree/fondant/sweet potato puree/fondant/quinoa with herbs/even couscous with herbs and finely chopped vegetables. vegetable like asparagus, tenderstem broccoli, mange tout, sugar snap peas, brussel sprouts and a sauce with a bit of brandy would not be amiss....