[caption id="attachment_1818" align="alignnone" width="300"] Veggie Pie[/caption] After months of cold, many are craving early spring vegetables, so we thought you might like this recipe for veggie pie. Bountiful Vegetable Pie (courtesy of Apple Tree Lane B&B in Waupaca) 1 lg. red onion, thinly sliced 4 medium yellow squash, cut into ¼-inch slices 2 medium zucchini, cut into ¼ -inch slices 1 red bell pepper, cut into ¼-inch strips 1 yellow bell pepper, cut into ¼-inch strips 1 green bell pepper, cut into ¼-inch strips 8 oz. fresh mushrooms, sliced 4 garlic cloves, minced ¼ cup extra-virgin olive oil 6 eggs ¼ cup heavy cream 2 teaspoons salt 2 teaspoons freshly ground pepper 10 oz. Swiss cheese, shredded 8 oz. cream cheese, cubed 2 cups dry French bread cubes (try rosemary/parmesan for even more flavor) Chopped scallions to taste Directions: Preheat oven to 350 degrees. Grease 10” spring foam pan. Sauté the onion, squash, zucchini, bell peppers, mushrooms and garlic in the olive oil in a skillet over medium-high heat for 15-20 minutes or until the vegetables are tender-crisp. Whisk the eggs, heavy cream, salt and pepper in a bowl until blended. Stir in the Swiss cheese, cream cheese and bread cubes. Add the sautéed vegetables to the egg mixture and mix well. Spoon the egg mixture into the spring form pan, packing tightly. Place the spring form pan on a baking sheet. Bake for 1 hour or until firm to the touch, puffed and golden brown. Cover with foil if needed to prevent over browning. Sprinkle with scallions and cut into wedges. Serve hot, at room temperature, or chilled. Delicious and a nice presentation. Note: Try spring vegetables like asparagus, ramps and spinach. Serve with sausage and muffin on the side. Tangy rhubarb coffee cake renews our faith that warm weather will be arriving soon. Rhubarb Coffee Cake (courtesy of Miller’s Daughter B&B in Green Lake) [caption id="attachment_1821" align="alignnone" width="300"] Rhubarb Coffee Cake[/caption] ½ cup shortening 1 ½ cups sugar 1 cup buttermilk ½ teaspoon salt 2 cups flour 1 teaspoon baking soda 3 cups rhubarb, cut fine Zest from 1 orange ½ cup chopped walnuts (optional) Topping ½ cup brown sugar ½ cup chopped walnuts 1 teaspoon cinnamon Instructions: Preheat oven to 350 degrees. In a large bowl mix together the shortening, sugar, and buttermilk. In a separate bowl, sift together the salt, flour, and baking soda. Stir the dry mixture into the wet mixture until well combined. Fold the rhubarb, orange zest, and walnuts. Pour the batter into a greased 9x13-inch baking dish. In a small bowl, combine the topping ingredients and sprinkle over the batter. Bake 35-40 minutes These recipes are just a couple of examples of the unique breakfast dishes the member inns of the Wisconsin Bed & Breakfast Association love to share with their guests. Thanks to the Apple Tree Lane B&B in Waupaca for sharing this delectable breakfast dish, perfect for feeding a group of friends or family, and to Miller's Daughter B&B in Green Lake for the rhubarb coffee cake recipe that will satisfy a crowd. We always like to remind our readers that all WBBA members are licensed, inspected and insured. So rest assured, you will get a good night's sleep when you stay at a WBBA B&B, feeling refreshed and rejuvenated the next morning. Are you ready to Seek the Unique?