What athletes eat: Soccer player Emily Boyd's sweet potato-crusted quiche

Goalkeeper Emily Boyd earned her spot with the Chicago Red Stars based on her reputation as a tough-as-nails defender. The Cal Berkeley grad earned the Golden Bears' record for the highest number of shutouts, and was named the Pac-12 women's Goalkeeper of the Year in 2017.

But among those who know her, Boyd also has a reputation for making a great brunch. She shared one of her favorite recipes, which is perfect for post-workout refueling at home -- or for packing up to tote to a friends' house for a festive holiday brunch.

The best thing about the recipe is it's adaptable. "This quiche is more often than not, 'Hey, what veggies do we have in the fridge? Cool, let's throw it in a quiche!' " says Boyd.

Day and time: Weekend brunch with friends

Place: At home (though it's also an easy dish to bring to a brunch)

What I'm eating: Sweet potato-crusted veggie quiche

Why I'm eating it: This is the best meal to bond over, whether you make it for two or 10 people. It's healthy, it's hearty and I usually work out early on the weekends so coming back to an egg bake motivates me to get through my weekend workout!

Whose recipe: Mine! I like cooking so much I keep an Instagram account about it.

The recipe:

Ingredients:
2 large sweet potatoes
6-7 mushrooms, diced
1 medium onion, diced
2 large tomatoes, sliced into rounds
Spinach
10-14 eggs (depending on the size you want)
Avocado oil
Spices (I used garlic salt, parsley and Italian seasoning)

Peel and cube two large sweet potatoes. Roast them on the stove in a hot oven-proof skillet in avocado oil (or the oil of your choice) for 10 to 15 minutes or until fully cooked and soft. Sprinkle with salt and pepper.

Let rest for 5 minutes and then mash onto bottom of pan to make the "crust."

In a separate pan, sauté your veggies of choice. I did mushrooms and onions because that's all I had!

Pour sautéed vegetable mixture onto crust then add in your raw spinach.

Whisk 12 to 14 eggs with garlic salt, pepper, parsley and Italian seasoning (any spices you like) and pour into the quiche pan.

Top with tomatoes (optional).

Bake at 385 degrees Fahrenheit for 30 to 45 minutes or until the middle is cooked through.