1. Bring a large pot of water to a boil and add about 1 tsp salt. 2. 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). 3. Working with half of the batter at a time, push the batter through the holes of a colander (or spätzle maker) into the boiling water. 4. Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute. 5. Using a skimmer or a large slotted spoon, transfer the spätzle 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. 6. Heat a large cast-iron or non-stick skillet over medium heat. 7. Add butter, melt, and then add the onions. 8. Cook, stirring occasionally, about 5-8 minutes. 9. Add the garlic and cook another 2 minutes. 10. Raise the heat to medium-high and add the spätzle. 11. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. 12. Season with more fresh grated nutmeg and black pepper, to taste. 13. Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
