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1
Bring a large pot of water to a boil and add about 1 tsp salt.
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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).
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3
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.
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4
Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute.
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5
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.
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6
Heat a large cast-iron or non-stick skillet over medium heat.
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7
Add butter, melt, and then add the onions.
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8
Cook, stirring occasionally, about 5-8 minutes.
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9
Add the garlic and cook another 2 minutes.
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10
Raise the heat to medium-high and add the spatzle.
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11
Fry, stirring frequently, until the spatzle begin to turn golden, about 10 minutes.
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12
Season with more fresh grated nutmeg and black pepper, to taste.
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13
Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
