Preheat the oven to 350 degrees F (180 degrees C).

For crust, process crackers, flour, sugar, and salt in a food processor until finely ground, 15 to 30 seconds, stopping to scrape down sides as needed.

Add butter and pulse until mixture is evenly moistened and holds when pinched together, 10 to 15 pulses.

Press cracker mixture evenly over bottom and up sides of a 9-inch pie plate.

Line cracker mixture with parchment paper; fill with pie weights or dried beans.

Bake in the preheated oven until fragrant, toasted, and set, 10 to 12 minutes.

Remove weights and parchment. Let cool slightly in pan on a wire rack.

Meanwhile, for quiche, cook bacon in a large skillet over medium heat until crisp, 10 to 12 minutes, stirring often and adjusting heat as needed to prevent overbrowning.

Remove from heat; drain and discard all but 1 tablespoon drippings from pan.

Add cream cheese to the hot pan and stir constantly until melted; gradually whisk in half-and-half until well combined. Set aside.

Whisk eggs, salt, and garlic powder together in a large bowl until well combined.

Whisk in bacon mixture, cheese, green onions, and almonds until evenly combined.

Pour egg mixture into prepared crust.

Bake in the preheated oven until quiche is set, and a knife inserted in center comes out clean, about 30 minutes.

Let cool on a wire rack for 25 minutes.

Garnish with green onions and serve warm.