Drain both cans of artichoke hearts and squeeze out all excess moisture. Roughly chop the artichokes (not too small).
In a pan over medium heat, sauté the chopped artichokes with garlic, salt, pepper, and crushed red pepper in butter and olive oil until fragrant and fully incorporated, about 5–7 minutes. Remove from heat.
In a large bowl, add the room temperature eggs and heavy cream. Whisk until fully combined, then whisk in the grated Pecorino Romano cheese.
Add the sautéed artichoke mixture into the egg and cream mixture and stir to combine.
Fold in the freshly shredded mozzarella cheese and add another pinch of salt and pepper to taste.
Pour the mixture into a deep dish pie crust.
Bake at 350°F for 50–60 minutes, or until the center is set.
Allow the quiche to rest for at least 30 minutes before slicing. Serve warm or cold.
