This study was conducted to evaluate the effect of difference levels of dietary crud protein and energy on production performance and egg quality of laying Japanese quail. A completely randomized design of treatments comprising 5 dietary protein levels (15, 17.5, 20, 22.5 and 25%) and 1 energy level (2900 kcal ME/kg) was used. Laying Japanese quail (n = 120) were randomly divided into 5 dietary treatments (4 replicates of 6 quails per treatment). The trial lasted 15 wk. Birds fed 20% protein in the diet had increased egg weight compared to the other birds, but there were no significant effects of protein levels (P > 0.05). Dietary protein significantly increased egg production and egg mass but decreased yolk color (P < 0.05). Improved yolk and albumen (g and %) were obtained with CP levels of 20% and 25% (P < 0.05). Eggshell weight and percentage were significantly (P < 0.05) affected by different levels of protein. Birds fed 15% CP showed higher eggshell than other birds. Therefore the result of this experiment suggested that it can be using the diets with 20% CP and 2900 kcal ME/kg in laying Japanese quail (wk 8-15) to obtain the best production and egg characteristics.