I haven't shared a recipe in donkey's years so I figured it was high time :) Austrian cuisine is full of Topfen/Quark. It's used in sweet as well as savoury dishes.
See? My old school cookbook is full of the stuff :D
My Mom has an older edition of the same "domestic economy" text book and I guess most women in Austria do. My year at school was the first in which home ec was compulsory for boys too. They sure did a lot better than me at it. I am no master chef but although I hated the classes the cookbook that accompanied them still comes in handy.
Last Sunday I made some Topfenkäs aka Liptauer, a cheese spread perfect with potatoes or on a piece of toast or rye bread.
While there is a recipe for Liptauer in my school cookbook I usually go with my Mom or Grandma's recipe:
Ingredients: Quark, soured cream, finely chopped onion, capers, mustard, chives, salt & pepper
I didn't use any but paprika and gherkins can also be added :)
Mix everything in a bowl and Bob's your uncle.
Leave to rest for a few minutes before serving.
Store in the fridge for up to four days :)