Cooking with One hand and a Husband: Quiche

So, I am for the time being operating with basically one hand. There are some low intensity tasks for which the three non-burned fingers on my left hand can manage (typing, holding paper, scratching Penny's ears) but cooking is not among those tasks because food is heavy and wet.

But food must still be made, because take out options are limited and boring when you are limited-carb. Things that can be made one handed are also extremely limited. So I co-opted by helpful but completely not-a-cook husband of mine to  help. I knew I would need something simple. Something that involved minimal prep, minimal knife skills, and foolproof cooking I could monitor (oven, in other words). I had some left-over cooked bacon, and knew that I could get a good pre-shredded cheese mix at the store (I am not a friend of graters at the best of times, and my husband has a gross/awesome story about the time he grated the cheese for his family's pizza night). Quiche seemed like a perfectly doable one hand and a husband meal that could stretch for 2 or 3 days.

The crust seemed like it would be easy enough with the food processor. Oat flour, a little whole wheat flour and salt go for a spin, while my husband cut butter into chunks. Problem, he's never cut frozen butter before (I keep a stock of stick butter in the freezer, and a tub of local butter in the fridge). Butter kinda goes flying. I tell him I need it in roughly 1 cm cubes. When he walks away, putting the knife by the sink, I have roughly 2 teaspoon slices. I grabbed the knife back, and was able to chunk the butter enough to go into the processor.

I call him back to chopped up the cooked bacon. He is aghast that I am using the same knife that just cut the butter to cut the bacon. I tell him to just chop while I finish with the crust. Food processors are wonderful things. I dump the dough into a pie plate and tell him to smoosh it out into an even layer, since neither of us wanted to deal with him learning to use a rolling pin (I ended up doing this task one handed). I asked him to  beat together 4 eggs and 2 cups of milk. He repeated back "3 eggs?" "No, 4 eggs, 2 cups of milk"

"My dad always said if you can't crack an egg with one hand, you can't crack an egg" he quipped as he cracked eggs into the bowl. He then realized the downside to this method, which is that it gets a lot more egg on your hand.

"How do I measure milk?" he asked. I replied that you use the two cup liquid measure, and handed it to him. He wondered why not just use a regular cup.

"That's stirring, not beating," I told him when I glanced at his attempt to combine the eggs and milk. I showed him how to whisk with one hand, trying not to send the bowl over the edge. He finished mixing it with something between a vigorous stir and a light whisking.

I showed him how to layer the ingredients in the crust, and pour the egg/milk mixture over. "That's it?" he asked.

Getting it into the oven, on a cookie tray, he didn't pay attention to the angle and some egg/milk spilled onto the bottom. Not catastrophic, but kinda defeated the purpose of the cookie tray.

In the end, it turned out fine, though the oven smoked a bit. Quiche is a very forgiving dish.

But I may have to look into one-handed meals a bit more. Any suggestions?