Ingredients:
1 cup Quark
3 large eggs
3/4 teaspoon kosher salt
1/4 teaspoon fresh grated nutmeg
1 1/2-2 cups all-purpose flour
3 tablespoons butter
3/4 cup chopped onions
4 garlic cloves, minced
4 ounces farmer cheese, grated
ground black pepper
Directions:
Bring a large pot of water to a boil and add about 1 tsp salt.
While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary – batter should be fairly wet).
Working with half of the batter at a time, push the batter through the holes of a colander (or spatzle maker) into the boiling water.
Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
Using a skimmer or a large slotted spoon, transfer the spatzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough.
Heat a large cast-iron or non-stick skillet over medium heat.
Add butter, melt, and then add the onions.
Cook, stirring occasionally, about 5-8 minutes.
Add the garlic and cook another 2 minutes.
Raise the heat to medium-high and add the spatzle.
Fry, stirring frequently, until the spatzle begin to turn golden, about 10 minutes.
Season with more fresh grated nutmeg and black pepper, to taste.
Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.