Less chance of a "Soggy Bottom" with a good metal quiche dish as it conducts heat better (not stainless steel which is not a good conductor - aluminium is excellent). Springforms quite good, but there is nothing you need a Springform for that can't be done in a standard loose based cake pan.
For quiches an ordinary metal one is best for conducting the heat and avoiding a soggy bottom.
I have a really old one that rusts, but it's brilliant. The other week I cooked a quiche in a newer aluminium one with a non-stick coating. The bottom was soggy, and that's in an Aga. With the old one it isn't.
The rustable ones are the ones used by professionals.