Quark Spätzle with Fried Onions and Chives

Fluffy spätzle in a creamy quark and cheese sauce with crispy fried onions. A lighter take on home-style cooking that comes together quickly on the table.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Wheat flour (type 405)
• 3 Stück Eggs (size M)
• 150 ml Water
• 1 TL Salt
• 1 Prise Nutmeg, grated
• 250 g Low-fat quark
• 100 ml Milk (1.5% fat)
• 60 g Emmental, grated
• 2 Stück Onions
• 15 g Butter
• 1 Bund Chives
• Black pepper, freshly ground

Method

1. Mix the flour, eggs, water, salt and nutmeg in a bowl to a smooth, elastic dough and let it rest for about 15 minutes.
2. Peel the onions, slice them into fine rings and fry them in the butter over medium heat until golden brown and crispy. Drain on kitchen paper.
3. Bring plenty of salted water to a boil in a large pot. Press the dough in batches through a spätzle press or scrape it from a board into the simmering water, cook for 2 to 3 minutes until the spätzle float to the top, then remove with a slotted spoon and drain well.
4. Stir the quark smooth with the milk and season with salt and pepper.
5. Toss the spätzle briefly in a pan, fold in the quark mixture and the Emmental, and warm over low heat for a few minutes until the cheese has melted.
6. Slice the chives into fine rolls. Serve the quark spätzle topped with the fried onions and chives immediately.