The study aimed to evaluate the effects of quercetin micelles (MQ) on performance, egg quality, and blood profile of laying hens. A total of 288 Hy- Line Brown laying hens were randomly assigned to one of three dietary groups, with eight replicates of 12 hens each. The hens were housed individually in pens with free access to feed and water. During a 12-week feeding period, the hens were fed a basal diet supplemented with varying concentrations of MQ: 0% (control group), 0.03% (Treatment 1), and 0.06% (Treatment 2). The results indicated that the incorporation of MQ into the hens’ diets did not significantly affect feed conversion ratio, egg production, and feed intake (P > 0.05). However, egg weight significantly increased with 0.06% MQ supplementation (P < 0.05). Moreover, at week 8, hens fed a diet with 0.06% MQ had significantly higher Haugh unit (HU) values compared to both the control and 0.03% MQ groups, along with greater eggshell strength and thickness compared to the control group (P < 0.05). By week 12, supplementation with 0.06% MQ resulted in further improvements in HU, albumen height, eggshell strength, and thickness (P < 0.05). In addition, the 0.06% quercetin diet was associated with reduced aspartate aminotransferase, alanine aminotransferase, and alkaline phosphatase activities, as well as cholesterol levels (P < 0.05). However, quercetin had no significant effect on the activity of lactate dehydrogenase, or on albumin and triglyceride levels (P > 0.05). In summary, adding 0.06% MQ to the diet of laying hens can improve their performance, egg quality, and positively affect certain blood parameters.