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1.
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Prepare the spatzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart).
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Whisk the quark, eggs, and yolks together in a large bowl.
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Use a rubber spatula to stir in the flour until smooth.
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Season with the salt, nutmeg, and white pepper.
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2.
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Using half of the spatzle dough at a time and working quickly, push the dough through the holes of a colander (or spatzle maker) into the boiling water.
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Stir the spatzle and cook until the water returns to a simmer, about 1 minute.
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Then, using a skimmer or a large slotted spoon, transfer the spatzle to another colander.
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Run cold water over the spatzle to stop them from cooking further.
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Set that batch of spatzle aside.
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When the water returns to a boil, make the rest of the spatzle, repeating the procedure.
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3.
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Heat a large cast-iron skillet over medium heat.
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Add 3 tablespoons of the butter and then the onions.
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Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes.
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Add the garlic and cook until tender, another 2 minutes.
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Raise the heat to high and add the spatzle.
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Fry, stirring frequently, until the spatzle begin to turn golden, about 10 minutes.
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Season with the nutmeg, salt, and pepper.
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4.
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Add the cheese and fry, stirring, until it begins to brown, about 10 minutes.
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Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed.
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Add more stock until a thick, soupy consistency is achieved.
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5.
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Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat.
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Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
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6.
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Serve immediately, garnished with the fried shallots and chives.
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Note: Hoch Ybrig is made in Zurich from cow's milk.
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It is a buttery, nutty, pungent cheese, similar in flavor to Gruyere.
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It is available at specialty cheese stores.
