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Quark Spaetzle

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“This came from another website and I adapted it for my tastes. It is a great dish to serve along side bratwurst and cabbage salad or any number of other things :) The farmer's cheese I used is a mild semi-firm cheese (not the cottage cheesey type). You can substitute Gruyere or other similar Swiss type cheese. The spätzle can be made ahead through step 5 (boiling); refrigerate until ready to fry.”

Ingredients Nutrition


  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.

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