Spring form pan isn't the answer....you need a deep fluted quiche pan.
And don't blind bake the crust, put the quiche into a raw crust.
Linda c

Here is a link that might be useful: quiche dish

instead of putting your dough in the pan, can you turn a pan upside-down and put your dough over it to bake? could you make that work somehow?

You would have a very fragile crust that would not stand up to the eggs, cheese and milk.

I always blind bake my crust. But I line the whole thing with foil pressed right up against the crust, then fill with dried beans so it will hold its shape. Then I bake at 450F for 10-15 minutes, before removing the foil liner, beans and all, and returning it to the oven for 10 minutes or so until the pastry looks dry.

Collene? And after that you fill the crust with cheese bacon, eggs and milk and cream and bake again for 45 to 60 minutes?
A much deeper quiche will take much longer to bake and after prebaking and then baking again for an hour, I would be afraid for a not very good crust.

The only time I use a blind baked crust is when the filling itself doesn't have to be baked...like lemon merangue, or chocolate cream or banana cream or a fruit tart with a precooked custard.

Thanks, all. Colleen, by using your method, won't I need LOTS AND LOTS (several pounds?) of beans to fill that entire opening? (I presume one has to fill it to the top, or at least as high as the crust is.) It DOES sound like it might work, just a lot of beans to buy. And BTW, do you make a crust recipe basically equivalent to two crusts?

I never pre-bake the crust for quiche. And I do make quiche often and people like it!

...and I do use the Pillsbury dough crusts that will roll to fit if they aren't too cold.

Arlinek, were you rolling before the dough was ready? Using plenty of flour on the surface and rolling pin?

ML

I do exactly as colleen does but the beans may be reused over and over. I keep them in a big jar and have had them for years - those are some dried beans!
My crust tastes good and I'm happy with it.
2-3 pounds of beans should be enough.

Wait- I don't do the second bake as colleen does, only the first 10 minutes at 450 then I pour up the quiche and bake.

Well, my crust is always tender so it works for me. I have a couple of pounds of cheap dried beans that I keep recycling- I think one lot must be over 20 years old. Wouldn't try eating them at this point, they're so dry :-)
Rather than fill right to the top you can fill about halfway and then fold the foil over the top firmly to hold the pastry in place.

I think that is the key, colleen - that it works for us and we are just trying to help, not compete. I think my beans are approaching 15 years!

typical springform pan too deep , quiche in quiche pan

What size is your spring form pan? A 13" circle would only fit in maybe an 8"x3", I think.

Hi everyone. I was having the same problem with the sides falling in and the information that everyone has posted is great. I am happy that I finally got to this site. Thanks ladies.