What athletes eat: Runner Neely Spence Gracey's sweet potato quiche

Professional runner Neely Spence Gracey was really, truly born to run: Her father, Steve Spence, was competing in the 1990 Boston Marathon while she was born. He went on to win the bronze medal in the marathon at the 1991 world championships -- and his daughter made a name for herself more than 20 years later as the top American placer, in fourth, at the 2013 world cross country championships. Last year, Spence Gracey finished in the top 10 at both the Boston and New York City Marathons.

Spence Gracey is also a good chef -- and shares her favorite recipes on her site, NeelyRuns.com. We caught up with her during the launch of the new adidas Ultra Boost X women's running shoe in San Francisco, where she shared her favorite post-run meal.

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Day and time: It's one of those recipes that isn't just for breakfast -- you can use it for any meal of the day. I usually run in the morning, but sometimes I have a second run in the afternoon and eat it then.

Place: At home

What I'm eating: Sweet potato quiche

Whose recipe: Mine. It's one of the recipes that I think is the biggest hit on my blog. I'm a coach and a lot of my athletes have tried it and loved it.

Why I'm eating it: It's a really flavorful and protein-filled recovery meal that is awesome. It's easy, it's a lot of ingredients that I have and it's something different than just a salad or a sandwich. It's a lot more satisfying to have all those different flavors and a warm meal after a run.

The recipe:
Ingredients
1 large sweet potato (or two smaller ones)
4 pieces of bacon
8 ounces chopped mushrooms
1 bag (5 ounces) fresh spinach
4 eggs
1/2 cup milk (or substitute milk)
1/4 teaspoon red pepper
Salt and pepper to taste
1 cup shredded cheese

Preheat oven to 350 degrees Fahrenheit. Thinly slice sweet potatoes and place in an oiled pie dish, creating a circular pattern to cover the whole bottom and sides. Spray with oil. Bake for 20 minutes.

Meanwhile, heat a large skillet to med/high. Cook bacon. Using bacon drippings, sauté mushrooms for 5 minutes. Add in spinach, cover and turn off heat.

In a bowl, combine all the other ingredients and half the cheese. Add in the cooked mushrooms and spinach. Pour egg mixture into the baked sweet potato dish. Sprinkle remaining 1/2 cup of cheese on top and crumble bacon, turn oven up to 375 degrees, and bake for 30-35 minutes.

Let stand a few minutes to cool before serving.

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