I make a deep-dish quiche in a springform often and it works out well. I use a standard pie crust for that recipe, though. I say if you can get the pie crust in the pan, allow the excess to hang over the side (vs. trimming and crimping), then bake the pie, and then trim the crust with a sharp paring knife. After cooling completely, unmold the pie and it should stand on its own. The entire thing could also be a complete mess to slice. If that's the sort of thing that you like, proceed! I say go for it.