Preheat the oven to 220°C.
Combine the potato with the egg, ground nutmeg, half of the clarified butter and some seasoning. Mix until well combined. Brush the insides of individual fluted, deep flan moulds with the rest of the clarified butter. Pack the grated potato mixture into the moulds so that you have a 2cm thick border and base of potato.
Place on a baking tray and bake for 14-16 minutes until the tips of the potato start to turn golden brown in colour. Once the potato nests are almost ready, bring a large saucepan of water to the boil. Cook the quail eggs for 4 minutes until soft-boiled.
Remove and run under old water for a 30 seconds until they are cool enough to handle. Remove the potato nests and arrange on serving boards.
Peel the eggs and arrange 3-4 in each nest. Season with salt and red and black pepper.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.