For the quiche crust:

• In a food processor, pulse together the flour and salt.
• Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
• With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
• Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
• Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.

For the quiche filling:

• Preheat the oven to 350°. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but 1 tablespoon of fat from the pan and cook the leeks until softened.
• In a 2- quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add the heavy cream and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
• Fill the pie crust with the bacon and leeks and spread them out in an even layer. Pour in the egg mixture.
• Bake for 50 minutes, or until the middle of the quiche is not runny.

• Begin by preparing the pork belly: Preheat the oven to 400 degrees. Sprinkle all over with the sugar, salt, and pepper. Put it in a casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and bake it for forty more minutes. Remove it from the oven and let it chill while you make the rest of the dish.
• Next, cook the spinach. Heat a tablespoon of butter in a large skillet and cook the spinach until it's wilted. Remove and set aside. Cover to keep warm.
• Wipe out the skillet, and heat two more tablespoons of butter. Over medium heat cook the mushrooms until they're soft, about seven minutes. Add the ginger, garlic, miso, mirin, soy sauce, and sesame oil. Cook for three more minutes.
• While the mushrooms cook, cook the noodles in boiling water, according to the package directions. Drain the noodles and rinse them under cold water. Drain them again. Add the noodles to the mushrooms and cover to keep the mixture warm.
• Slice the pork thinly, and then sear it on both sides in a hot cast iron skillet. Cook it until it starts to crisp up.
• At the same time, melt a tablespoon of butter in a large skillet and fry all four eggs until they're cooked through.
• Divide the noodles between four bowls. Top each noodle bowl with pork, spinach, eggs, avocado, carrots, and radishes.