Preheat the oven to 350 degrees F.
In a medium saucepan bring 1 cup water to boil and add the dry quinoa. Cover and turn down to a simmer, cooking for 10 - 12 minutes.
While the quinoa is cooking prepare your flax meal gel by combining the flaxseed meal and water together. Mix quickly and set aside, letting it turn into a gel paste.
When the quinoa is done cooking, transfer it to a small mixing bowl and add your butter. Mix it around until the butter is melted and add the flax gel. Next, add the flour and mix it all together. The mixture should be goopy and easily mixable and spreadable.
Grease the bottom of a baking pan and spread your quinoa mixture along the bottom. Try to even it out with the back of a wooden spoon. You want to have the crust an even thickness across the pan so that quiche lays flat when it bakes.
Place the baking pan in the center of a warm oven and bake it until it turns golden brown, about 20 minutes.
While the crust is baking away in the oven, heat the oil in a medium skillet and add the brussels sprouts, broccoli, and green onions. Saute until just about tender and add the spinach. Sprinkle with salt and pepper to taste.
Beat the eggs in a medium mixing bowl and add in the almond milk. Mix until the eggs and milk are fully combined. Next add the nutritional yeast, red pepper flakes, and garlic powder and whisk together quickly. Add in the sautéed veggies and mix the whole mixture together. Gently pour the filling into the baking pan and lay the sliced zucchini on the top.
Place the quiche in the center of the oven, still at 350 degrees F, and bake for about 50 minutes. You want the center to be firm but give slightly to the touch. When you place a knife in the center, it should come out clean.
Serve warm, topped with a bit more salt and pepper and a touch of hot sauce.