Ingredients

• 3 ½ cups all-purpose flour (about 14 7/8 ounces), plus more for work surface

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 ¼ cups unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled

• 8 to 10 tablespoons ice water, as needed

• 1 tablespoon canola oil

• 8 ounces bulk breakfast sausage

• 18 large eggs

• 2.25 cups half-and-half

• 1 tablespoon kosher salt

• 1 ½ teaspoons black pepper

• 9 ounces Gruyère cheese, shredded (about 2 1/4 cups)

• 1 small red onion, cut into 1/4-inch rings

• 2 tablespoons fresh thyme leaves

• 1 cup loosely packed baby arugula