This study was carried out to evaluate the effect of using ginger (Zingiber officinale) in laying quail diets on egg production, egg quality and blood parameters. A total of 120 female quails at 10-weeks old were used with four treatment groups, in three replicates for each treatment, and 10 birds per replicate. The first group (control) was fed a basal diet. Second, third, and fourth treatments were fed on diets containing ginger roots powder at levels of 0.25, 0.5, and 0.75% of the diet. Egg production and exterior and interior quality of eggs were measured over eight-week period. At the end of the experiment period three birds were taken randomly from each treatment and slaughtered to evaluate blood parameters. The results showed that the groups fed diets containing ginger recorded a highly significant difference in egg production, egg number, egg mass, and average egg weight compared to the control group. On contrary, egg quality did not show any statistically significant differences except eggshell percentage, egg shape index, the weight of albumin, and yolk which was for the benefit of the groups fed diets that contain ginger. In addition, using ginger in quail diets decreased total cholesterol, LDL-cholesterol, glucose, ALT and AST and increase total protein, globulin, albumin and HDL-cholesterol. Also, results showed a highly significant difference in LH, FSH, and Estradiol hormones in groups fed diets containing ginger compared to the control group. In conclusion,the results of this study showed that the using ginger up to 0.75% seems to have a positive influence on egg production, egg quality and blood biochemical parameters in laying quail birds.