Potato and Arugula Shuffle
Scrub and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and pass through a ricer. Let cool.
Peel and dice the onion. Heat the garlic butter in a pan and saute the onion until tender.
Separate the eggs. Cut arugula into strips and mix with onions, quark, Parmesan, egg yolks and potatoes. Season with salt, pepper and nutmeg. Beat the eggs until stiff and fold into the potato mixture.
Spoon the mixture into buttered baking molds. Bake in an oven preheated to 180°C (approximately 350°F) for about 30 minutes. Serve immediately.