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Me neither to be honest. But as children we loved it on pumpernickel or brown bread with cherry preserves or blackcurrant jelly. 

You can also make dough with quark and oil for rolls, old fashioned apple or plum cakes (instead of the yeast dough), or a sort of pizza.

Here is a recipe for raisin rolls:

150 g quark
6 tbsp milk
6 tbsp oil
3 tbsp sugar
1 pinch salt
1 envelope (3 tsp)  baking powder
300 g flour
3 tbsp raisins (or to taste)
2 tbsp evaporated milk
method:
Mix quark, milk, oil, sugar, and salt. Add baking powder and flour little by little - working it in. Knead in the raisins. Form 8 round rolls.
Place on a baking sheet lined with parchment paper and brush with evaporated milk.
Bake at 200° for 20 min.

I use Quark when I make Tsatziki.

Recently we had a family get-together with the MIL daughters and grandkids and I made Gyros/Doener kebabs, along with the lamb' chilli sauce and salad, I made 3 types of Tsatziki. ( Greek, yoguert with small diced and drained cucumber. finely grated garlic and salt and pepper)
Tsatziki no. 1 with quark
Tsaziki no. 2 with "total 10% fat"
Tsaziki no. 3 with quark without garlic, (For the kids) ............just for everyone to try to see which they prefer. Everyone wolfed down no. 1......even the kids.

Terry  (C.F)

I use it mixed with finely cut chive but now you make me think to my father's way of making it into a dessert adding sugar cacao powder and a glug of grappa or brandy, what was at the time in the bar cupboard