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1
Bring a large pot of salted water to a boil.
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2
In a medium bowl, beat the eggs with the milk, cottage cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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3
Stir in the flour until a smooth, thick, sticky batter forms.
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4
Spoon the batter into a colander with 1/4-inch holes.
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5
Set or hold the colander 1 inch above the boiling water and scrape the batter through the holes, using a rubber spatula.
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6
Stir the spaetzle once or twice to separate them.
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7
As soon as they rise to the surface, use a slotted spoon to transfer the spaetzle to a clean colander and drain well.
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8
Melt the butter in a large nonstick skillet. Add the boiled spaetzle and cook them over moderately high heat, stirring and shaking the skillet occasionally, until the spaetzle are browned and crisp in spots, about 5 minutes.
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9
Add the quark and snipped chives, reduce the heat to moderately low and cook, stirring, until the sauce is creamy, 1 to 2 minutes. Season the spaetzle with salt and pepper and serve right away.
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10
MAKE AHEAD:.
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11
The boiled cheese spaetzle can be covered in plastic wrap and kept at room temperature for up to 2 hours before sauteing.
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12
NOTES.
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13
INSTEAD OF COTTAGE CHEESE: Farmer cheese.
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14
INSTEAD OF QUARK: Creme fraiche, fromage blanc, lebneh or mascarpone.
