Preheat your oven to 350°F.

Put the mozzarella and cream cheese in a microwave safe bowl and microwave for 1 minute.

Remove, stir, and microwave again for another minute or until fully melted.

Add the egg and almond flour to the bowl and mix until a dough forms.

Knead the dough with your hands, spreading it and folding it in half repeatedly until incorporated.

Roll out the dough between two layers of parchment paper into a 14 x 7 inch rectangle. Remove the top layer of parchment paper and use a knife to cut the dough into 3.5 inch squares.

Grease a muffin tin well and gently lay the dough squares into 8 of the cups.

Whisk together the eggs, heavy cream, scallions, asparagus, ham, Gruyere, salt, and pepper in a bowl.

Pour the egg mixture evenly into the dough-lined muffin cups.

Bake for about 15-20 minutes or until the center is cooked through and the dough is golden brown.

Garnish with the chopped dill.