Tarte aux Poireaux

Why is it, that in France they have stores (namely Picard) where you can buy really high quality, delicious frozen foods for not too much money. While in the US, we get burritos, frozen cardboard, um, I mean pizza, and "mixed veggies" that taste like "mixed grass clippings".

Exhibit A. Tarte aux Poireaux (Leek Tarte with eggs and crème fraiche).

Yes, this is my lunch today. Yummy!

To the Swanson people: they keep the crust crisp by poking little holes in the bottom of the pan. I haven't figured out how they keep everything from being freezer burnt and ice crystally--unless it is the fact that there is really, really fast turnover. Because it's really, really delicious. Could be that.