Quiche are often baked in fluted, false bottom pans. I.e., tart pans with higher sides. The fluting will hold the crust up so not blind baking is necessary, it also allows for a higher ratio of crust to filling while using a fairly thin, French style crust (pate brisee). Perhaps your account will accept the false bottom pans, since the quiche may be presented freestanding.
Otherwise, chefpeon's and Chef Ed's advice to blind bake somewhat is very good.
That said, over the years I've had some issues with pate brisee slipping down the sides of a side of a springform pan (which I solved by making a too-high crust, filling, then trimming before baking), but have never seen it fall in -- no matter how thin.
What's your crust like?