How to Plan Quiche and Cinnamon Rolls for 220 People ( The Upcoming Using Food Storage Class)

One of the things I really love to do is teach people how to be prepared for anything. I do mean anything. Recently a dear lady named Claudia Reed invited me to teach a large group of ladies from our church how to cook with their food storage and also prepare food for large groups.  That event is coming up on Saturday!   In my former life I did work as an assistant banquet chef. Large groups just happened. Planning a menu for food storage has been a cool project.  The result was a menu for this gathering of gals that would include the quiche and cinnamon rolls along with a fresh fruit display and some instruction on how to make quiche, cinnamon rolls and cut large amounts of fruit efficiently. This is the first of a series of posts around this event...because today was the day we got together for about an hour and put together the quiche mixes and cinnamon roll mixes. 

We made the mixes that would be given to different ladies in the congregation who had volunteered to cook or bake and then bring them to the church the day of the event. What we wanted was a way to distribute the  food in such a way that we would have something delicious and educational. 

The quiche is made out of 100% shelf stable dry ingredients, but tastes amazing. It has real cheese, asparagus, mushrooms, eggs, and  sausage and chicken flavored textured vegetable protein. Frankly, TVP has come a long way since the 70's and I have to say I love the results we achieved with this quiche. It's tasty! 

Quiche Shopping list for 220 people:

28 prepared froze pie crusts (with pans)

1 #10 can dehydrated green onion

1 #10 can Sausage flavored TVP 

1#10  chicken flavored TVP 

2 #10 cans Freeze Dried Mushrooms

2#10 cans Freeze Dried Asparagus

1#10 Ova Easy Egg Crystals (equals six dozen eggs!)

2 #10 cans powdered sour cream

1 lb Ultra gel or cornstarch

1 jar Chef Tess All Purpose Seasoning

2#10 cans Freeze Dried Cheddar Cheese

Chef Tess' Food Storage Sausage Asparagus Mushroom Quiche (Printable here)

yield 2, 10 inch quiche (8 servings each) for a light brunch. 6 servings each for a heartier meal.

•2 prepared pie crust, ready to bake

Quiche ingredients:

1/3 cup dehydrated green onion

3/4 cup Sausage flavored TVP or *Freeze Dried Sausage (See safety note on FD real meats!)

¾ cup chicken flavored TVP or *Freeze Dried Chicken

1 cup Freeze Dried Mushrooms

1 cup Freeze Dried Asparagus

•2 T powdered butter

•Ova Easy Egg Crystals 1/3 cup plus 1T

•1 cup powdered sour cream

¼ cup ultra gel (or cornstarch)

•1 tsp Chef Tess All Purpose seasoning

•2 cup Freeze Dried Cheddar Cheese

•Directions: Place all quiche ingredients in a gallon size ziploc bag (ONLY if you use TVP. *Real freeze dried meat must be in a glass jar or mylar bag with an oxygen absorber) This ziploc bag will be shelf stable 3-6 months if kept in a cool dry place. If in a half gallon glass jar with oxygen absorber it will be good 5-7 years. So, you can plan on quiche without a crust. The instructions were given out with the bag of ingredients and 2 pie crusts to 14 ladies for our event. They will each make 2 quiche. That will give us 224 slices of quiche. 

To prepare quiche. Combine ingredients with 4 cups water Allow to hydrate 10 minutes. 

Place ready pie crusts in the aluminum pans on a cookie sheet (this adds support to the pans and makes them easier to move). Pour quiche mixture into prepared pie crusts. Do not fill to top, as they will run over. .

 Bake until set, 325 degrees 50minutes. Do not over bake. May be stored in refrigerator after baking and heated for service.

We also made 10 mixes for cinnamon rolls. These included a packet of my sugar and spice-butter smear to go inside the rolls. These should give us about 240 medium sized cinnamon rolls.  Gallon size bags for the roll mix and sandwich size bags for the sugar/spice smear to go inside the rolls.

Shopping List for Cinnamon Roll ingredients:

50 lbs California's Best Bread Flour (We had some left over for other rolls later)

1 lb active dry yeast

1 lb salt

1 #10 can Whole Egg powder

5 lb sugar

1#10 can powdered butter

2 jars Chef Tess Wise Woman of the East Spice Blend (yes, those are still not available online).

 These mixes were delivered to 10 ladies who are now going to bake the 2 dozen rolls for Saturday. We also provided them with the freezer safe Glad Ovenware .  Those pans are so handy!!  Grin. How's it going ladies?!  In case you're worried or have questions, I'm posting directions here on the blog. 

 Stephanie Petersen's Perfect Freezer Friendly Cinnamon Rolls (Printable here) yield 2 dozen medium rolls

1 1/2 c water (no hotter than 110 degrees)

1T active dry yeast

2 T sugar (1T honey)

4 1/2 California's Best Bread Flour

1 1/2 tsp salt

6 T oil

3T Whole Egg powder

Directions: Combine everything in one large bowl or mixer. I like that. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. You may need a little extra flour for kneading by hand. 




 This is a less developed dough as far as gluten is concerned. Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. 

Take out of the bowl and place on a floured table or counter top. On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table.


 You will need 1/2 c Honeyville butter powder , ½ cup sugar , and 2 T Chef Tess Wise Woman of the East Spice Blend  (This mix was provided for you) combined with 3T warm water until smooth.Spread the butter mixture over the dough in a light coating. You will probably not need all the mixture.  Leave about 1 inch on the ends and sides that doesn't have butter and/or sugar mixture. It will help the rolls seal better. 


 Now roll them up tightly. Pinch seam tightly.

 Slice the roll into 24 1 inch sliced pieces. 

Place 1 inches apart.1 dozen in an oven safe freezer 9 by13 pan (with lid) that has been OILED so the rolls don't stick.

 Now...lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid).You are going to have to raise the rolls completely, about 45 minutes to an hour.

Then instead of baking, place in freezer and freeze solid. Now you can keep these up to one month! When frozen and ready to bake you take these out of the freezer and place oven safe pan on a sheet pan (it must be supported in the oven) bake at 375 degrees 20-25 minutes.
We will frost them at the church building so don't worry about that step. Let them cool about an hour and then cover them with the lid to the pan. 

In the future if you want to make the mix (provided):

4 ½ cups California's Best Bread Flour

1T active dry yeast

2T sugar or granulated honey

1 ½ tsp salt

3T Whole Egg powder

You will add:

1 ½ cups water (cool to the touch)

6T oil

sugar and spice mix (provided):

½ cup powdered butter, ½ cup sugar and 2T Chef Tess spice blend

Add 3T water to this mix and spread inside the cinnamon rolls

Follow baking directions (above)

For large rolls that are 2 inches thick, this will only make one dozen rolls. Bake those 25-30 minutes.

So, that's what I've been up to this week so far. I'll have to let you know how things go with our big event. 

If you're one of my baking or cooking ladies for the event, you know how to get a hold of me should you have further questions (my phone number was on the mix that  came to your house). I'm so excited about Saturday!

Always My Very Best,
Your Friend Chef Tess