25+ Delicious and Easy Friday Broccoli Recipes You’ll Love

Broccoli is one of the most versatile and nutrient-packed vegetables, making it a perfect addition to your Friday meal rotation.

Whether you’re looking for a quick, healthy side dish, a satisfying main course, or a fun new way to cook this cruciferous vegetable, our collection of 25+ Friday Broccoli Recipes has got you covered.

From creamy pasta dishes to savory stir-fries and roasted perfection, these recipes will help you transform your Friday night dinners into delicious and nutritious meals.

With these easy-to-follow recipes, you can elevate your cooking game while enjoying the health benefits of this green powerhouse.

Let’s explore some fresh ideas to make broccoli the star of your next Friday night feast!

25+ Delicious and Easy Friday Broccoli Recipes You’ll Love

Adding broccoli to your Friday night dinners is an excellent way to boost your meals with fiber, vitamins, and minerals.

With so many ways to prepare it—from roasted and grilled to stir-fried and baked—broccoli never gets boring.

Whether you’re feeding a family or cooking for yourself, these 25+ Friday Broccoli Recipes provide endless options that are easy to make, full of flavor, and packed with nutrition.

So, next time you’re planning your Friday meal, grab a head of broccoli and get creative with these healthy, tasty recipes that everyone will enjoy.

Garlic Parmesan Roasted Broccoli

Garlic Parmesan Roasted Broccoli is a simple, yet flavorful dish that combines the nutty taste of roasted broccoli with the richness of garlic and Parmesan. This easy-to-make side dish is perfect for a Friday dinner, offering a healthy, yet satisfying option. The combination of crispy roasted broccoli with savory Parmesan makes it a crowd-pleaser that pairs beautifully with almost any main dish.

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 teaspoon lemon zest (optional)
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Spread the broccoli onto the prepared baking sheet in a single layer.
4. Roast for 20-25 minutes, tossing halfway through, until the edges are crispy and the broccoli is tender.
5. Remove from the oven and immediately sprinkle with Parmesan cheese and lemon zest. Optionally, add a pinch of red pepper flakes for a bit of heat.
6. Serve warm and enjoy!

This Garlic Parmesan Roasted Broccoli is not only packed with flavor, but it’s also quick and easy to prepare, making it the ideal choice for a Friday evening meal. The roasted edges provide a delightful crispiness, while the Parmesan adds a creamy, savory finish. With a touch of garlic and a hint of lemon, this broccoli dish is a fresh twist on a classic favorite, ensuring you end the week on a deliciously healthy note.

Lemon Herb Broccoli Stir Fry

Lemon Herb Broccoli Stir Fry is a bright and fresh vegetable dish that brings a zesty flair to your Friday night dinner. The combination of lemon juice, fresh herbs, and a light stir-fry technique ensures that the broccoli remains crisp-tender while soaking up all the aromatic flavors. This dish is a great accompaniment to any protein or can be enjoyed as a light, vegetarian meal.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon soy sauce
• 1 tablespoon honey or agave syrup
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the broccoli florets to the pan and stir-fry for 5-7 minutes, until they are bright green and just tender.
4. In a small bowl, mix the lemon juice, zest, soy sauce, honey, parsley, thyme, salt, and pepper.
5. Pour the lemon herb mixture over the broccoli, tossing to coat the florets evenly.
6. Continue to cook for another 1-2 minutes, allowing the sauce to reduce and the broccoli to absorb the flavors.
7. Serve hot, garnished with extra parsley if desired.

The Lemon Herb Broccoli Stir Fry is the epitome of fresh, vibrant flavors, making it a perfect Friday dish that doesn’t weigh you down. The combination of tangy lemon, savory soy sauce, and aromatic herbs provides a refreshing contrast to the natural earthiness of the broccoli. It’s a simple, quick dish that will leave you feeling light yet satisfied, whether paired with rice, chicken, or enjoyed on its own.

Broccoli and Cheese Stuffed Chicken

Broccoli and Cheese Stuffed Chicken is a hearty and comforting dish that combines succulent chicken breasts with a cheesy broccoli filling. This Friday recipe is an ideal way to enjoy a deliciously indulgent meal while still getting your greens in. The creamy cheese melts perfectly into the tender broccoli, creating a savory stuffing that pairs beautifully with the juicy chicken.

Ingredients:

• 2 large chicken breasts
• 1 ½ cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese
• ½ cup cream cheese, softened
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or olive oil.
2. In a bowl, combine the steamed broccoli, shredded cheddar cheese, cream cheese, garlic powder, paprika, salt, and pepper.
3. Slice each chicken breast horizontally, creating a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing the opening with toothpicks if needed.
5. Heat the olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted.
7. Remove from the oven and let rest for a few minutes before serving.

Broccoli and Cheese Stuffed Chicken is the ultimate Friday comfort food, offering the best of both worlds: tender chicken and cheesy, flavorful broccoli. The creamy cheese melds with the broccoli, creating a rich stuffing that contrasts perfectly with the crispness of the chicken’s seared exterior. This dish is sure to impress your family or guests, making it an ideal choice for a cozy end to the week.

Broccoli and Bacon Quiche

Broccoli and Bacon Quiche is a savory and satisfying dish that brings together crispy bacon, fresh broccoli, and a creamy egg filling, all nestled in a buttery, flaky crust. Perfect for a Friday brunch or dinner, this quiche is a delicious balance of rich flavors and light textures. The combination of the smoky bacon and tender broccoli makes it a crowd-pleaser that can be served warm or at room temperature.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup cooked broccoli florets, chopped
• 6 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 small onion, diced
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• Salt and pepper, to taste
• ¼ teaspoon nutmeg (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet, heat the olive oil over medium heat. Sauté the diced onion for 3-4 minutes until softened.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
4. Layer the chopped broccoli, crumbled bacon, and shredded cheese evenly in the pie crust.
5. Pour the egg mixture over the broccoli and bacon, making sure everything is evenly covered.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
7. Let it cool for 10 minutes before slicing and serving.

Broccoli and Bacon Quiche is the perfect way to enjoy a comforting and flavorful meal without a lot of effort. The smokiness of the bacon pairs beautifully with the earthiness of the broccoli, while the creamy custard filling adds richness and smoothness. Whether served as a weekend breakfast or a light dinner, this quiche is sure to be a hit with everyone at the table. It can also be enjoyed cold or reheated, making it a convenient dish to prepare ahead of time.

Spicy Broccoli and Chickpea Tacos

Spicy Broccoli and Chickpea Tacos bring bold flavors and a spicy kick to a classic taco night. Roasted broccoli and chickpeas are seasoned with a smoky spice blend, making them the star of these easy-to-make vegetarian tacos. Topped with creamy avocado, tangy lime, and a drizzle of spicy sauce, these tacos are perfect for a Friday dinner that’s both exciting and healthy.

Ingredients:

• 1 large head of broccoli, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• ¼ cup Greek yogurt (for topping)
• 1 tablespoon hot sauce (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets and chickpeas with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
3. Spread the mixture evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the broccoli is tender and the chickpeas are slightly crispy.
4. While the broccoli and chickpeas are roasting, warm the tortillas in a dry skillet or in the microwave.
5. To assemble the tacos, divide the roasted broccoli and chickpeas among the tortillas. Top with slices of avocado, a drizzle of Greek yogurt, a squeeze of lime, and a sprinkle of cilantro.
6. Optional: Add a splash of hot sauce for an extra spicy kick.
7. Serve immediately and enjoy!

Spicy Broccoli and Chickpea Tacos are a delicious and vibrant option for a meatless Friday meal. The combination of crispy roasted broccoli, seasoned chickpeas, and fresh toppings creates a satisfying taco that’s both healthy and packed with flavor. The spices and heat elevate the dish, while the creamy avocado and tangy lime balance it out. These tacos are perfect for a fun and flavorful dinner that can easily be customized to suit your taste.

Broccoli and Sweet Potato Casserole

Broccoli and Sweet Potato Casserole is a comforting and nourishing dish that combines tender broccoli with the natural sweetness of roasted sweet potatoes. Topped with a crunchy breadcrumb and Parmesan topping, this casserole is the perfect side dish for a hearty Friday meal. It’s an excellent way to get your vegetables in while enjoying a satisfying, baked comfort food.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 large head of broccoli, cut into florets
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 1/4 cup milk
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, steam or blanch the broccoli florets for 4-5 minutes until bright green and just tender.
4. In a large mixing bowl, combine the roasted sweet potatoes, steamed broccoli, cheddar cheese, Parmesan cheese, milk, eggs, garlic powder, thyme, and paprika. Mix well to combine.
5. Transfer the mixture into the prepared baking dish and spread it evenly. Top with breadcrumbs and additional Parmesan cheese.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly.
7. Allow the casserole to cool for a few minutes before serving.

Broccoli and Sweet Potato Casserole is a hearty and flavorful dish that’s perfect for a Friday dinner. The creamy, cheesy filling combined with the sweet, tender sweet potatoes creates a rich and comforting experience, while the broccoli adds a touch of freshness. The crispy breadcrumb topping gives the dish an added texture, making it both satisfying and delicious. This casserole is not only a great side dish but could also be served as a main course for those looking for a lighter, vegetarian meal.

Broccoli and Spinach Stuffed Portobello Mushrooms

Broccoli and Spinach Stuffed Portobello Mushrooms are a healthy, flavorful, and satisfying dish perfect for a Friday meal. The rich, meaty texture of Portobello mushrooms is complemented by a savory filling of sautéed broccoli, spinach, garlic, and cheese. This dish is a delicious way to enjoy vegetables, offering a great balance of flavors and textures in each bite. It’s easy to prepare and perfect for a light yet filling dinner.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 cup broccoli florets, steamed and chopped
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• ½ cup shredded mozzarella cheese

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the mushroom caps with olive oil and place them on the baking sheet, gill side up. Roast for 10 minutes to soften them.
3. In a skillet, heat the remaining olive oil over medium heat. Sauté the garlic for 1-2 minutes, then add the chopped broccoli and spinach. Cook for 3-4 minutes, stirring occasionally until the spinach wilts.
4. Remove from the heat and stir in the ricotta cheese, Parmesan cheese, basil, salt, and pepper. Mix until well combined.
5. Spoon the filling into the mushroom caps, pressing gently to pack it in. Top with shredded mozzarella cheese.
6. Return the stuffed mushrooms to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve warm and enjoy!

Broccoli and Spinach Stuffed Portobello Mushrooms are a fantastic way to enjoy a light and healthy meal that still feels indulgent. The combination of sautéed vegetables and creamy ricotta filling inside the meaty mushroom caps creates a delicious, satisfying bite. Whether served as a main course or a side dish, this recipe is sure to impress anyone who enjoys the rich flavors of mushrooms and fresh greens. It’s a great option for a Friday dinner, providing a healthy, yet comforting meal.

Broccoli and Egg Frittata

Broccoli and Egg Frittata is a light and wholesome dish that makes a great choice for a Friday breakfast, brunch, or light dinner. Packed with nutritious broccoli, fluffy eggs, and your favorite cheese, this frittata is versatile, easy to prepare, and can be made in a skillet in just 30 minutes. It’s the perfect way to use up leftover vegetables and enjoy a quick, protein-rich meal.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 8 large eggs
• ½ cup milk
• 1/2 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
3. Add the chopped broccoli to the skillet and cook for another 2-3 minutes to heat through.
4. In a large bowl, whisk together the eggs, milk, cheddar cheese, Parmesan, salt, and pepper until well combined.
5. Pour the egg mixture over the broccoli and onions in the skillet. Stir gently to distribute the vegetables evenly.
6. Let the frittata cook on the stove over low heat for 4-5 minutes, until the edges begin to set.
7. Transfer the skillet to the oven and bake for 12-15 minutes, or until the center is set and lightly golden.
8. Remove from the oven and allow it to cool slightly before slicing.
9. Garnish with fresh herbs and serve warm.

Broccoli and Egg Frittata is an easy and nutritious dish that can be enjoyed any day of the week but is particularly perfect for a relaxed Friday meal. The broccoli adds a burst of green, while the eggs provide a fluffy and satisfying base. The combination of cheeses adds richness and depth to the dish, making it a well-rounded, delicious option. Whether enjoyed for breakfast, brunch, or a light dinner, this frittata is sure to become a favorite in your meal rotation.

Broccoli and Bacon Pasta

Broccoli and Bacon Pasta is a comforting and savory dish that combines tender pasta, crispy bacon, and fresh broccoli, all tossed in a flavorful garlic and Parmesan sauce. This easy-to-make recipe is perfect for a Friday dinner, offering a satisfying blend of textures and rich flavors in every bite. The smoky bacon enhances the dish, while the broccoli adds a fresh, vibrant crunch that balances out the richness.

Ingredients:

• 8 oz pasta (penne, spaghetti, or your choice)
• 1 cup broccoli florets, steamed
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package directions, reserving 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove from the skillet and set aside.
3. In the same skillet, add olive oil and minced garlic. Sauté for 1-2 minutes, until fragrant.
4. Add the steamed broccoli to the skillet and cook for an additional 2 minutes, allowing it to absorb the garlic flavor.
5. Once the pasta is cooked and drained, add it to the skillet with the broccoli. Toss to combine, adding reserved pasta water as needed to create a smooth sauce.
6. Stir in the crispy bacon, Parmesan cheese, red pepper flakes (if using), and season with salt and pepper to taste.
7. Serve the pasta warm, garnished with chopped parsley and extra Parmesan cheese.

Broccoli and Bacon Pasta is a flavorful and filling dish that brings together some of the best ingredients for a hearty and satisfying Friday dinner. The combination of crispy bacon and tender broccoli, tossed with pasta in a light garlic-Parmesan sauce, is both comforting and delicious. The dish is easy to make and can be customized with your favorite types of pasta and seasonings. It’s a great way to enjoy vegetables in a fun, hearty meal the whole family will love.

Broccoli and Cheddar Stuffed Sweet Potatoes

Broccoli and Cheddar Stuffed Sweet Potatoes offer a wholesome, savory, and satisfying dish perfect for a Friday evening. The natural sweetness of the baked sweet potatoes pairs wonderfully with the richness of cheddar cheese and the nutritious crunch of steamed broccoli. This recipe is a delightful twist on classic stuffed potatoes, offering a balanced meal that combines fiber, protein, and healthy fats in every bite.

Ingredients:

• 4 medium sweet potatoes
• 2 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons Greek yogurt (optional, for added creaminess)
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until the potatoes are soft and easily pierced with a fork.
3. While the potatoes are baking, steam the broccoli florets until tender (about 4-5 minutes).
4. Once the sweet potatoes are done, carefully slice them open lengthwise, being cautious of the steam. Scoop out some of the flesh, leaving a border around the edges.
5. In a bowl, mash the sweet potato flesh with olive oil, garlic powder, salt, and pepper until smooth.
6. Add the steamed broccoli to the mashed sweet potato and mix well. Fold in the cheddar cheese, allowing it to melt slightly.
7. Spoon the broccoli and cheddar mixture back into the sweet potato skins.
8. Optionally, top with a dollop of Greek yogurt for added creaminess.
9. Return the stuffed sweet potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped chives before serving.

Broccoli and Cheddar Stuffed Sweet Potatoes make for a comforting and nutrient-packed Friday dinner. The combination of sweet potato, broccoli, and cheddar is simple but delicious, providing a hearty meal with just the right balance of flavors. Whether you enjoy it as a main dish or as a side, this recipe is perfect for anyone looking to enjoy a healthy, vegetarian meal that’s both filling and delicious.

Broccoli and Ricotta Frittata with Sun-Dried Tomatoes

Broccoli and Ricotta Frittata with Sun-Dried Tomatoes offers a flavorful twist on the traditional frittata, bringing together the creamy richness of ricotta cheese, the earthiness of broccoli, and the tangy complexity of sun-dried tomatoes. It’s an easy-to-make dish that is perfect for a quick Friday brunch or a light dinner. The combination of ingredients makes for a balanced, tasty meal that’s high in protein and full of fresh flavors.

Ingredients:

• 1 cup broccoli florets, steamed and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 8 large eggs
• ½ cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened (about 4 minutes).
3. Add the steamed broccoli and chopped sun-dried tomatoes to the skillet and cook for an additional 2-3 minutes to combine the flavors.
4. In a bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, salt, and pepper until well combined.
5. Pour the egg mixture into the skillet over the vegetable mixture. Stir gently to distribute the broccoli and sun-dried tomatoes evenly.
6. Allow the frittata to cook on the stove for 3-4 minutes, until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is fully set and lightly golden.
8. Remove from the oven and let the frittata cool for a few minutes before slicing.
9. Garnish with fresh herbs and serve warm.

This Broccoli and Ricotta Frittata with Sun-Dried Tomatoes offers a fresh, Mediterranean-inspired take on a classic frittata. The creamy ricotta and savory sun-dried tomatoes add depth and flavor to the dish, while the broccoli provides a healthy, nutritious boost. It’s a great dish for a Friday brunch or a quick dinner, offering a light yet satisfying meal. The frittata is easy to customize, so feel free to add other vegetables or herbs to suit your taste.

Broccoli and Mushroom Quiche

Broccoli and Mushroom Quiche is an elegant and savory dish that combines the earthy flavors of mushrooms with the freshness of broccoli, all encased in a rich, buttery crust. This quiche is perfect for a Friday evening meal, offering a filling and balanced dish that can be served warm or cold. It’s great for any occasion and a delightful way to enjoy vegetables in a creamy, comforting form.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 cup broccoli florets, steamed and chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Swiss cheese
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown (about 5-6 minutes). Season with salt and pepper.
4. Stir in the chopped broccoli and cook for another 2 minutes to combine the flavors.
5. In a large bowl, whisk together the eggs, heavy cream, Swiss cheese, Parmesan cheese, salt, and pepper.
6. Spread the mushroom and broccoli mixture evenly in the pie crust.
7. Pour the egg mixture over the vegetables in the crust, ensuring everything is evenly covered.
8. Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
9. Allow the quiche to cool slightly before slicing. Garnish with fresh thyme or parsley and serve warm or at room temperature.

Broccoli and Mushroom Quiche is a versatile and delicious meal that makes a perfect addition to any Friday night dinner. The combination of sautéed mushrooms and tender broccoli provides a hearty base, while the creamy egg filling and cheesy topping add richness and flavor. This quiche is easy to prepare and can be made ahead, making it a great choice for busy nights or casual get-togethers. Whether served for a family meal or as part of a brunch spread, it’s sure to satisfy everyone at the table.

Garlic Parmesan Roasted Broccoli

Garlic Parmesan Roasted Broccoli is an easy, yet delicious side dish that brings out the natural flavors of broccoli with the perfect balance of garlic, Parmesan cheese, and a crispy golden finish. This recipe is ideal for a simple and healthy Friday meal. Roasting the broccoli in the oven caramelizes the edges and enhances its flavor, making it an irresistible vegetable dish that pairs well with nearly any main course.

Ingredients:

• 4 cups broccoli florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and black pepper until the broccoli is evenly coated.
3. Spread the broccoli in a single layer on a baking sheet, ensuring the florets are not crowded.
4. Roast in the oven for 20-25 minutes, tossing halfway through, until the broccoli is tender and lightly crispy on the edges.
5. Remove from the oven and sprinkle the roasted broccoli with grated Parmesan cheese. If desired, add red pepper flakes for a touch of heat.
6. Squeeze fresh lemon juice over the top before serving to add a burst of freshness.

Garlic Parmesan Roasted Broccoli is a wonderfully simple yet flavorful side dish that elevates your Friday dinner with minimal effort. The roasting process brings out the natural sweetness of the broccoli, while the garlic and Parmesan add a rich, savory depth. Whether served alongside roasted chicken, pasta, or steak, this dish is sure to become a favorite go-to for any meal. The crispy texture and cheesy finish make it a crowd-pleaser, even for those who are not usually fans of vegetables.

Broccoli and Bacon Pasta

Broccoli and Bacon Pasta is a satisfying and comforting meal that combines crispy bacon, tender broccoli, and al dente pasta in a creamy sauce. This dish brings together savory, smoky flavors with a touch of richness, making it a perfect choice for a Friday dinner when you want something hearty yet not too complicated. The broccoli adds a nutritional boost, while the bacon and creamy sauce make each bite indulgent.

Ingredients:

• 8 oz pasta (penne or spaghetti work well)
• 2 cups broccoli florets, steamed
• 6 strips bacon, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.
3. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease.
4. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
5. Add the steamed broccoli to the skillet and sauté for 2-3 minutes to combine with the garlic.
6. Pour in the heavy cream, stirring to coat the broccoli. Let it simmer for a couple of minutes to thicken slightly.
7. Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
8. Stir in the grated Parmesan cheese, and season with salt, pepper, and red pepper flakes (if using).
9. Top with crispy bacon and garnish with fresh herbs before serving.

Broccoli and Bacon Pasta is an indulgent yet nutritious dish that’s perfect for a Friday meal when you want something rich but still balanced. The crispy bacon adds a smoky crunch that pairs beautifully with the creamy, cheesy sauce and tender broccoli. This pasta dish is not only comforting but also packs a punch of flavor with minimal ingredients, making it a quick and easy choice for a weeknight dinner. It’s sure to satisfy even the pickiest eaters and leave everyone asking for seconds.

Broccoli and Chickpea Curry

Broccoli and Chickpea Curry is a rich, hearty, and flavorful vegetarian dish that features tender broccoli and chickpeas in a creamy, spiced curry sauce. With the combination of fresh vegetables and protein-packed chickpeas, this dish is both satisfying and nutritious. Perfect for a meatless Friday dinner, this curry is full of warming spices that will fill your home with a comforting aroma. Serve it with steamed rice or naan for a complete meal.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, and cook for another minute to toast the spices.
4. Add the coconut milk, vegetable broth, and chickpeas to the skillet, stirring to combine. Bring the mixture to a simmer.
5. Once simmering, add the broccoli florets and cook for 5-7 minutes, until the broccoli is tender but still vibrant.
6. Season with salt and pepper to taste.
7. Serve the curry hot over cooked rice or with naan, and garnish with fresh cilantro.

Broccoli and Chickpea Curry is a flavorful and hearty vegetarian option that’s perfect for a cozy Friday dinner. The combination of spices creates a rich, aromatic curry that pairs beautifully with the tender broccoli and protein-packed chickpeas. This dish is comforting, easy to make, and highly customizable. Whether you’re a long-time fan of curry or new to the flavors, this recipe is sure to become a weeknight favorite. It’s a perfect way to enjoy a plant-based meal that’s both satisfying and full of flavor.

Note: More recipes are coming soon!