1. Preheat the oven to 160°.
2. Roll out the pastry not too thinly (0.5 cm) and line a single-serving oven dish, previously greased and lightly floured.
3. Cook in the oven for about 15 minutes.
4. Drain the oil from the artichoke hearts and cut into quarters.
5. Mix the white sauce, eggs, cheese sauce and well-drained artichoke quarters in a bowl.
6. Add the grated cheese and salt and pepper to taste.
7. Distribute the filling in the puff pastry shell in the dish and cook in the oven for a further 10 minutes.
8. Finely chop the courgettes, carrots and red cabbage. Toss in a frying pan for a few minutes.
9. Put the pie onto a plate and decorate with the tepid vegetables.