Cut or grate the butter into the flour, rubbing the butter into the flour with your fingertips until the butter is the size of small peas. Add almond milk 1-2 tablespoons at a time until the dough comes together, but is not wet, working it as little as possible.
Gently press the dough into a greased loaf pan, creating a 1-inch crust around all edges. Refrigerate while making the filling.
Saute the zucchini and spinach in a little olive oil with salt and pepper. Layer the spinach, zucchini and egg into the dough, then crack eggs over the top. Season with additional salt and pepper (plus any other herbs, if desired). Bake for 25-35 minutes at 350 degrees F, or until eggs are desired consistency and crust is firm.