Step 1

Drain both cans of artichoke hearts and squeeze all of the moisture out. Then roughly chop the artichoke hearts. (not too small)

Step 2

In a pan at medium heat saute the artichoke hearts, chopped garlic, salt, pepper, and crushed red pepper in butter and olive oil until fragrant and incorporated. (about 5-7 minutes)

Step 3

In a bowl add 4 room temperature eggs and heavy cream. Whisk until incorporated. Then whisk in the grated Pecorino Romano Cheese.

Step 4

Chop up a block of mozzarella into little cubes.

Step 5

Fold in the mozzarella and add another pinch of salt & pepper.

Step 6

Pour the mixture into a deep dish Pillsbury pie plate. Bake at 350 degrees F for 50-60 minutes.

Step 7

Allow quiche to rest a half hour before slicing. Serve warm or cold! Make it!