French food for 175
I am organizing the food for a church event with an "Evening in Paris" theme, and need to feed 175 people. I am thinking about quiche, roasted chicken, and possibly a vegetable casserole. If those are three are offered for the main course, what quantities should I make?
I might do coq au vin; although roast chicken is perfectly authentic, it is much more difficult to keep hot without drying out and cannot be made ahead.

You can expect that almost everyone will take some of each. Cut the 8 inch quiche into 8 pieces and make 1 piece per person, and allow 1 piece of chicken for each person, plus 10%.

Make the veggie casserole a side dish and allow 2/3 cup per person.