I just used a little one (5") to bake the left-over stuffing from a batch of which I cooked the bulk in an 8-hole mini-loaf tin. I was worried that the fat* from the mix would melt and drain out, so I put the little springform on the oven shelf above the loaf tin, so it would at least drain onto the others below...but when I took them out, to my amazement it hadn't leaked a drop.
I'm sure they weren't designed as leakproof, but this one at least seems to be. I believe you *can* get leakproof ones, with a silicone sealing band around the loose bottom, but I've never used or held one.
Before trying a crustless quiche I might just try filling it with water :-)
P
- This is a meat-heavy 18th century forcemeat recipe, rather than a modern breadcrumb-style stuffing.