I tried making this Quiche twice recently and used it for a cooking class I teach and the potatoes ixodized and turned brown both times. It was very disappointing since the picture in the magazine did not look anything like that. One person in my class recommended "Simply Potatoes" in the egg section but I would like to keep it fresh and homemade. I see a previous comment about the speed of the grating and getting it into the oven. The second time I did it I was faster but the potatoes started to turn reddish. And they were still as black as the original batch when cooked. I am looking for other suggestions. thanks I would suggest to give our Baker's Hotline a call to see if one of us can help you with this problem!-Jon 855 371 2253

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