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Quark Spaetzle
These simple quark spaetzle are quick to make, freeze well, and can be served like classic egg spaetzle — as a side, pan-fried, or baked in casseroles. The addition of creamy quark gives them a tender texture and a subtle tang, making them a versatile and protein-rich addition to any meal.
Ingredients
Instructions
- Step 1
Fill a large pot about three-quarters full with water and bring it to a boil.
- Step 2
Meanwhile, mix the flour, salt, eggs, and quark with a wooden spoon. Add the water and stir the dough with the spoon until it’s smooth and free of lumps.
- Step 3
Salt the water and reduce the heat so it’s just simmering. Briefly hold a spaetzle board or grater under running water, then place it over the pot and scrape half of the spaetzle dough through into the simmering water.
- Step 4
Let the spaetzle simmer for about one minute, then remove them from the water with a slotted spoon and place them in a colander to drain. Repeat the process with the remaining dough.
- Step 5
Either serve the spaetzle directly or first fry them again in a pan with a little oil or butter and then serve or process further.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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