Depends on which quail you get really. We had Chinese dwarf quaill and I absolutely loved their (tiny) eggs. They made every dish look so unique and were just as easy to prepare as chicken eggs (If not easier - but a little more work if you want a large amount as you have to crack a lot of eggs).
You wouldn't think about using that specie for meat though, as they'd simply not be worth eating. Too small.
Even other quail I had my doubt about - but they were easier to take care of than our chickens. They would love to eat left-over or "second-hand" seed that our canaries wouldn't eat anymore. Only during egg laying seasons we would give them a little boost of nutrients, but I think that was mostly because we incubated the eggs to get more quail. Some we kept, some we sold.