1. Preheat oven to 375 degrees F. Spray cups of a 12-cup muffin pan with vegetable cooking spray. Sprinkle bottom of each cup with a bit of grated Romano cheese, dividing it equally among all cups. Place muffin pan on a baking sheet.
2. Microwave frozen broccoli and cauliflower according to package directions until very tender, about 4 minutes. Transfer to a cutting board and cut vegetables into small pieces. Season with salt and pepper and stir in 1/4 cup of the Fontina. Divide vegetable mixture evenly among the muffin cups.
3. Whisk together eggs, evaporated milk, and nutmeg until well combined. Divide egg mixture evenly among muffin cups. Top each cup with a pinch of remaining 1/4 cup shredded Fontina.
4. Bake until quiches are golden brown and set, about 30 to 33 minutes. Cool in pan 5 minutes, then run a knife around perimeter of each cup and lift the quiches out using a teaspoon. Garnish with broccoli florets if desired. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, January - February 2014