Yeah, you need to blind bake (partially cook) a quiche crust. And, you need to support the sides so they do not collapse while baking empty.
To keep the sides from falling, line the crust (both the bottom and up the sides) with parchment paper or a large coffee filter, and fill it with dry beans, rice or split peas. Make sure to gently push the beans or rice up against the sides of the parchment, or coffee filter. This supports the sides and keeps it from collapsing while it is baking (while the dough is "setting").
You can reuse your beans, peas, or rice over and over again but do mark them as "pie weights" or something - you can not cook them for eating after baking them.
If you have a problem with the edges burning then you can to the foil shield bit - but I have never had a problem with that when blind baking a quiche shell.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain