Airlines taking a bite out of your meal? Never fear, we're stepping up to the plate

The Rules: The perfect carry-on meal has to be non-odiferous, spoilproof for at least three hours, and easy to pack.

The Chef: Lending his expertise is Jimmy Bradley, owner of Manhattan's Red Cat and The Harrison.

The Dish: "On a recent trip to France, I was reinspired by this simple recipe," Bradley says of his Red Cat Quiche Lorraine. "On the same trip, in Italy, I decided to combine the best ingredients from the two countries—pancetta from Italy and cheese from France—to make it more fun."

The Tip: "Pair it with a nice chablis and fresh fruit."

Red Cat: 227 Tenth Ave.; 212-242-1122; entrés, $21–$31. Find more recipes in The Red Cat Cookbook, due out in November (Random House, $35).

The Red Cat Quiche Lorraine

1 package ready-to-use frozen pie crust, thawed and cut into 6 (4 1/2­inch) circles
8 slices pancetta, cooked until crispy and then crumbled
1/2 cup Gruyere, shredded
1/2 cup goat cheese, crumbled
1/2 cup finely chopped onion
1/2 cup diced leek
3 large eggs
1 1/2 cups heavy whipping cream
salt
pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped thyme
Fresh parsley, chopped

Heat oven to 425 degrees. Line each cup of a 6 (1 cup) capacity muffin tin with pie crust. Preheat a heavy baking sheet 5 minutes. Divide pancetta, cheeses, onions and leeks into cups. Beat eggs slightly; whisk in remaining ingredients. Pour mixture over pancetta, cheese, onion and leeks.

Put muffin tin on baking sheet and bake 15 minutes. Reduce temperature to 300 degrees and bake about 15 minutes longer until center is puffed and firm. Cool on a rack in pan, then remove quiches and refrigerate overnight.

Want to share your own in-flight meal idea? Visit our online forum on Airline food.