Preheat the oven to 375°F. Lightly spritz a 9 inch pie plate with cooking spray. Fit the pie crust into the dish.
In a stove top pan, cook the pancetta until crispy. Season with black pepper. Remove to a paper towel to drain.
Discard all but one tablespoon of the drippings, then add the chopped scallions, diced red pepper and thawed artichoke hearts to the pan. Season lightly with salt and pepper.
Cook over medium-high heat for 6-8 minutes until the vegetables have softened and the artichokes are slightly browned.
In a small mixing bowl, whisk together 6 eggs, 1 1/2 cups of heavy cream, 1 tablespoon of chopped parsley, 1 teaspoon of Dijon mustard, and 1/2 teaspoon each of garlic powder, onion powder, salt, dried basil. Add a pinch of nutmeg and season with black pepper to your taste. Whisk until all of the ingredients have combined then set aside.
Fit the pie crust to the pie dish, and arrange the artichoke hearts and cooked veggies on the bottom. Sprinkle the crumbled pancetta over the artichokes.
Sprinkle 1/3 cup of shredded Parmesan cheese and 1 cup of shredded mozzarella cheese over the pancetta.
Pour the egg mixture evenly over the cheese.
Place into a preheated 375°F oven and bake for 30-32 minutes or until a toothpick inserted into the center comes out clean.
Allow the quiche to rest on the counter for 10 minutes before cutting.
Bacon may be substituted for the pancetta, if desired.